BEST Spinach Lasagna Recipe - How To Make Vegetable Lasagna At Home - Bhumika
Learn how to make Spinach Lasagna at home with Chef Bhumika Bhurani on Rajshri Food.
Lasagna is a type of pasta recipe made with bechamel sauce, pasta sheets, cheese and veggies. It is a delectable dish that you can make for your family and friends on special occasions like kitty parties, get-togethers and potlucks. Do give it a try and let us know your feedback in the comments below.
Visit our Website for more Awesome Recipes
Download the Rajshri Food App by clicking on this link:-
Ingredients:
For sauce:
2 tbsp butter
2 tbsp Flour
2 cups Milk
Salt
Black Pepper
1 Bay Leaf
For Pasta:
5 Lasagna Sheets
Oil
For the filling:
2 tbsp Oil
1 tbsp Garlic, chopped
2 Onions, chopped
Salt
1 cup Carrot, diced
1 1/2 bunch Spinach, chopped
Assembling:
Oil
Cheese
Method of preparation:
For sauce:
Heat a pan, add butter, flour, cook till the raw smell goes off.
Add milk little by little and keep whisking.
Add salt, black pepper, switch off the gas and add bay leaf.
For Pasta:
Heat water in a pan, add salt, lasagna sheet and boil it.
Once they soften, remove them on a plate and apply oil.
For the filling:
Heat a vessel, add garlic, saute it for a couple of minutes.
Add onions, salt, carrot, spinach, let the spinach melt completely.
Our Filling is ready.
Assembling:
Take an oven friendly pan, oil it generously.
Spoon in two ladles full of the sauce, layer it with 2 sheets of lasagna.
Add in the filling generously, some more sauce and top it with cheese.
Repeat the process again.
Cover it with silver foil and let it bake @200°C for about 30 minutes.
Take it out of the oven, uncover the foil and bake it for 10 minutes till you get a brown layer on top.
Cut it and serve it on a plate.
Our Veg Lasagna is ready.
Host: Bhumika Bhurani
Copyrights: Rajshri Entertainment Private Limited
Subscribe & Stay Tuned -
For more videos log onto
Find us on Facebook at
Spinach Lasagna Cheesy Creamy Lasagna Vegetarian Lasagna
Today Letscookolet like to share with you how to make spinach lasagna in white sauce also known as Bechamel sauce . Yes we add the fresh Tuma Cheese along with fresh shredded mozzarella to have the best Creamy Cheesy Tasty spinach lasagna . All yours to ENJOY!!
-~-~~-~~~-~~-~-
Please watch: Split Pea Soup Recipe
-~-~~-~~~-~~-~-
The Most Amazing Super Cheesy Lasagna | Christine Cushing
This creamy, bubbly three cheese lasagna will have everyone begging for seconds. The mouthwatering layers of ricotta, bechamel, tender fresh pasta and flavourful Parmigiano are the perfect contrast to the fresh spinach earthy wild mushrooms. You must try it. FULL RECIPE BELOW.
** Watch Secrets to a Perfect Bechamel - White Sauce** :
RECIPE: 3 CHEESE LASAGNA
Ingredients:
1 lb. fresh lasagna sheets (450 g), 8 sheets , see recipe below or store bought
2 Tbsp. butter (25ml)
2 Tbsp olive oil (25ml)
1 lb. assorted wild mushrooms, sauteed (450gm)
1 oz dried wild mushroom, rehydrated in hot water and lifted gently to remove any sand, chopped
1 large onion, finely sliced 1 large clove garlic, chopped
1 tsp. chopped fresh thyme (5 ml)
1/4 cup chopped fresh basil and parsley (50 ml)
Grated zest of 1 lemon
juice of ½ lemon
freshly cracked black pepper 1 batch bechamel sauce, recipe below salt and pepper to taste
1/2 lb. ricotta (about 1 cup) (200 gm)
1/3 cup freshly grated Parmigiano Reggiano (65 gm) or to taste
¾ cup Buffalo Mozzarella, torn into pieces (125 gm)
1 lb. spinach, stems trimmed, blanched and squeezed.
Fresh Pasta:
** Watch Homemade Fresh Pasta** : for more in-depth instructions
325 gm 00 flour ( approx. 2 cups / 500 ml) more or less depending on humidity and size of eggs
3 large whole eggs
Measure flour into a medium bowl and make a well in the centre. Add the eggs and whisk with a fork incorporating a little flour at a time.
Dough may not take all the flour so save a bit of the flour to blend in at the end if dough is too wet.
Knead by hand until mixture comes together into a firm ball. Dough will seem dry at this point and will soften up once rested. Wrap and let rest 30 minutes.
Using a pasta machine or attachment pass the dough through machine decreasing the thickness gradually until desired thickness is achieved.
Cook pasta in boiling salted water until just al dente (about 4 min). Strain and rinse in cold water and strain. Transfer to shallow dish and toss in olive oil to prevent sticking. Set aside. Cover to prevent crusting.
Mushrooms preparation:
In a medium frying pan heat ½ the butter and add onion and garlic and sauté until translucent.
Transfer to a bowl. To same pan add remaining butter and olive oil and sauté mushrooms over high heat until mushrooms are golden and liquid has reduced.
Note: At this point in the video, I added the chopped rehydrated mushrooms – optional.
Add back the onions and lemon juice and cook for 1 minute. Add the fresh chopped herbs and freshly cracked pepper and salt. Taste for seasoning.
BECHAMEL SAUCE:
* Watch Secrets to a Perfect Bechamel - White Sauce * : for more in-depth instructions
Ingredients:
1/3 cup butter (75 gm)
1/3 cup + 1 Tbsp. flour (75gm)
5 cups milk (1250 ml)
pinch freshly grated nutmeg
salt and pepper to taste
In a medium saucepan, over medium heat melt butter. Add the flour and stir with wooden spoon, until a paste forms. Remove from heat and add the cold milk a little at a time while stirring well between each addition. Return to heat once all the milk is added and mixture is smooth.
Continue stirring over medium heat until sauce comes to a boil and thickens. Add a pinch of nutmeg and season with salt and pepper to taste. Add some of the parmesan cheese and stir. Add the squeezed spinach and stir until warmed through.
NOTE: as the Bechamel cools it will thicken slightly, I added 1/3 cup milk to it, so the lasagna is a bit looser when baked.
Preheat oven to 350 degrees F. Drizzle olive oil on the bottom of a 9 x 13 x 2-inch baking dish.
Assembly:
Layer lasagna as desired starting with pasta and alternating bechamel, ricotta cheese, mushrooms and grated Parmigiano. Season well between each layer. Finish with layer pasta and arrange torn mozzarella equally on top, covering pasta. Drizzle with remaining bechamel and grated Parmigiano cheese. Bake lasagna in oven for about 35-40 minutes or until golden and bubbly. You should have 6 layers of pasta and 5 layers filling.
Serves 8
Connect with Chef Christine on social media:
Instagram:
Facebook:
Christine's Website:
Linkedin:
Twitter:
#lasagna #lasagnarecipe
Spinach Mushroom Lasagna with Pesto Ricotta
FULL RECIPE on VANILLA AND BEAN:
Layers of garlicky cheesy goodness in this easier no-boil spinach mushroom lasagna with pesto ricotta recipe. This vegetarian lasagna feeds a small crowd, and leftovers easily freeze. Full of flavor and so satisfying, you're going to love it! This recipe is vegetarian and easily gluten free.
__________________________________
For More Tasty Vegetarian and Sourdough Recipes, Subscribe and Follow!
Blog:
Pinterest:
Facebook:
Instagram:
Easy Vegan Spinach and Mushroom Lasagna
This is probably the easiest vegan lasagna you'll ever make and one of the most delicious! No need to pre-cook the noodles - they soften as it bakes. Recipe at
Spinach & Mushroom Lasagna
If you’re looking for a delicious one-pan meal that’s easy to make and perfect for the entire family, this Spinach & Mushroom Lasagna is the way to go!
FULL RECIPE:
Follow LTG on:
Facebook:
Instagram:
Pinterest: