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Lasagna with spinach

Lasagna with spinach


I first made the white sauce: I dissolved the flour with milk and I put it to boil, stirring constantly so that it doesn't become lumpy. I added butter and a little pepper. Then I put it aside. I lightly fried the onion in a little oil. I put the thawed spinach and squeezed the water, the telemeau given on the large grater, the crushed garlic, the dill and a teaspoon of kapia pepper from the jar. I mixed lightly until the ingredients are homogeneous. I didn't add salt because the telemeau was quite salty.

I greased the cake pan with butter. I put a little white sauce to cover the bottom of the tray. I put lasagna sheet (uncooked) then 1/2 of the spinach composition, then lasagna sheet and the rest of the spinach composition. I put another sheet of lasagna, the rest of the white sauce and the cheese on the large grater. I put it in the preheated oven, over low heat, until it browned on top.


Lasagna with ricotta and spinach

Heat the olive oil in a pan, put the finely chopped onion and garlic and simmer until the onion is soft. Add the cleaned and scalded spinach and mix. Allow to cool, then put the composition over the ricotta, add the nutmeg, salt to taste, and mix. Boil the lasagna sheets in boiling salted water for 2 minutes, then take them out and place them next to each other on a towel. When boiling, be careful not to stick them together.

Grease a 22 & # 21528 cm ceramic bowl with butter and place lasagna sheets on the bottom, put a few tablespoons of the composition and spread. Sprinkle a little grated cheese, place other sheets and continue until you finish the ingredients. You must have 4 layers of sheets, 3 cream of spinach and 3 of cheese. You have to have sheets on top. Sprinkle over the cheese and place the form in the oven heated to 180˚C until lightly browned on top, about 30 minutes. If you want to use bechamel sauce, put two tablespoons after each layer of leaves.


Lasagna with spinach and salmon

1. Press the salmon with salt and freshly ground pepper and place it in a covered bowl in a steam bath or steamer. Leave it for 7-8 minutes, turning it halfway to the other side.

2. Meanwhile, bring the spinach to a boil, no more than a minute, and drain it.

3. Melt 25 g of butter in a saucepan and sauté the sliced ​​leeks.

4. Heat the rest of the butter in a larger bowl, add the flour and mix for 1-2 minutes. Then set aside and gradually pour the warm milk. Stir to form lumps and put back on the heat until the mixture is thick (about 3-4 minutes).

5. Set aside the prepared bechamel sauce and add the hardened leeks, mustard, dill and half of the Parmesan cheese, salt and pepper to taste.

6. Grease a deep pan with a little oil and pour a layer of bechamel sauce. Put a layer of leaves, then salmon and spinach very well drained. Repeat the layers until the ingredients are finished, but the last layer should be made of lasagna sheets. Pour the remaining sauce on top, sprinkle with the remaining Parmesan cheese and bake for half an hour.

7. Remove the tray from the oven, let it cool for 10 minutes and then cut and serve it to the guests with a lettuce.


Lasagna with spinach: a simple summer recipe

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Lasagna with spinach with chicken and mushrooms

Lasagna with spinach and chicken & # 537i mushrooms, It is a dish appreciated both by children and by adults. It is not difficult to do and does not require too much time.
Lasagna or & bdquolazane & ldquo It is a specialty of egg pasta with eggs, which are actually flat and wide pasta, the leaves being larger than the classic ones. Looks like lasagna isn't from Italy, as you'd expect. The origin of lasagna can be traced back to ancient Greece. practically the food took its name from the method by which it was made and not from the ingredients it contained. However, Lasagna is prepared all over Italy, it is a family recipe, traditional, which is transmitted from generation to generation.

Photo: Lasagna with spinach, chicken & mushrooms

& Icirc & # 539i must:
1 jar of tomato sauce (400 g)
300 g dried lasagna sheets
50 g nuts
200 g boiled chicken
1 tablespoon olive oil
700 g fresh spinach
100 g mozzarella
1 onion & # 259
salt pepper
Preg & # 259te & # 537ti a & # 537a:
When the onion is oiled, soak it in water, then turn the spinach over and drain well, pressing it with your hand. Then & icircl tai, & icircl s & # 259rezi & # 537i piperezi. Mix the cooked onion with the above sauce and add salt and pepper to taste. Chicken breast, cut into cubes, cut into small amounts of olive oil and tomato juice. & Icircnc & # 259lze & # 537ti the oven at 180 degrees.
In a large skillet, pour a quarter of the sauce over a first layer of lasagna sheets, add a quarter of the spinach, some nuts, cover with a layer of lasagna sheets and repeat the layers again. Finish with the remaining sauce, and sprinkle with mozzarella on top. Bake for 50 minutes, until lightly browned. Serve hot.

Preparation: 35 minutes Baking: 50 minutes
Re & # 539et & # 259 by Ivette Huerta, Lupeni, Hunedoara County

& Icircncearc & # 259 & # 537i re & # 539eta de lasagna de ici.

Find out about this magazine. Practically & icircn buc & # 259t & # 259rie. It can be purchased from press outlets throughout the country, but in electronic format. through Magzter.


Chicken and spinach lasagna, delicious!

How do you like to make lasagna? Although in Recetin we have many lasagna recipes. We want to add to our recipe book this special lasagna of fried chicken and cottage cheese. It comes with spinach, to give it a very special note and with a bechamel that you can easily prepare yourself.

Preparation

He put it there Preheat the oven to 180 degrees. Meanwhile, in a pot of water, boil the lasagna plates until soft. Then drain and rinse with cold water.

Melt the butter in a large saucepan over medium heat and add chopped onion and garlic, until boiling, stirring frequently. Add the flour and salt and cook over low heat.

Mix the broth and milk, bring everything to a boil, stirring constantly for at least another minute. Add half the mozzarella cheese and half the parmesan. Season with basil, oregano and black pepper. Remove from the heat and set aside.

In a bowl, mix the chopped fried chicken with the cottage cheese until it is a compact and well-kneaded dough, because it will be the main filling of our lasagna.

Prepare a tray to make lasagna and Place some of the béchamel sauce that I prepared at the bottom. Then go put the lasagna plates. Add the cottage cheese and chopped chicken to the plates. Place the bechamel on top of the chicken and the spinach on top. Finish by closing the lasagna with plates.

On the last plates put the rest of the mixture of béchamel sauce, and the rest of mozzarella and parmesan.

Finally, sprinkle with parsley and Bake for about 35 minutes with the oven preheated to 180 degrees. Let it rest for 5 minutes in the oven and. To eat!!

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Full article: Recipe »recipes» Pasta recipes » Chicken and spinach lasagna, delicious!


Lasagna with spinach

Because we know from our own experience that it is not always easy to convince the little ones to eat vegetables, here is a recipe for lasagna with spinach that will be to the liking of the whole family, but especially to the liking of the capricious little ones. We are sure that the little ones will surpass their own record for the amount of spinach eaten at one meal!

This vegetable lasagna recipe from the book Eat and look good & # 8211 healthy, fast and appetizing recipes for a more beautiful life, by Andreea Raicu, is a lighter version of the classic lasagna with minced meat, but at least as tasty.

Don't forget the fresh basil that gives this traditional Italian dish an absolutely unmistakable taste!

Ingredients for lasagna with spinach

1 kg of fresh or frozen spinach

4 cloves of garlic (optional)

a few fresh basil leaves

How to make spinach lasagna?

Peel the onion and garlic and finely chop.

Half the amount of onion and garlic is fried in olive oil and then the spinach is added. Boil over medium heat for about 10 minutes until bound and the liquid is removed from the pan. At the end, put the nutmeg.

When the spinach composition has cooled, add the ricotta and cream. Season with salt and pepper.

Peel and grate the carrots on a small grater.

The other half of the onion and garlic is fried in olive oil, along with the grated carrots. Add the tomato juice, fresh basil leaves and leave on the fire for about 10 minutes. Season at the end.

Grease a pan with olive oil and then put a layer of lasagna sheets that are sprinkled abundantly with tomato sauce and then put a layer of spinach. Repeat until the spinach composition is finished. The last layer must be made of lasagna sheets, over which we put tomato sauce and grated Parmesan cheese.

Put the lasagna in the hot (medium) oven and leave for about 30 minutes. To see if it's ready, try the lasagna sheets with a fork: if it penetrates easily, it's ready!

Here you will find a healthy and tasty recipe for blueberry muffins with wholemeal flour.

100 healthy and balanced recipes

The secret of an impeccable figure: eat balanced and never go hungry!”(Andreea Raicu)

Participate in the Eat contest and look good! and you can win a copy of the book Eat and look good - healthy, quick and appetizing recipes for a more beautiful life, with autograph from Andreea Raicu!


A lasagna from this without meat it is usually made with spinach and Ricotta (that's what the Romanians in Italy call it, even the Italians get-beget, urda). And with Béchamel sauce (white sauce). As some of the family can't stand Béchamel sauce and, by extrapolation, no flour-based sauce, I found a substitute based on cream, parmesan, egg and nutmeg. If you're tempted by the classic version, here's Jamie's recipe.

If I kept substituting Béchamel, I also replaced Ricotta with Gorgonzola (a sweet, not spicy variety), and spinach with baby spinach (more expensive, but with less soil / sand to remove). I also added some leurd, because it was still the season. And as a bonus, some mushrooms. Edible. The pictures are from 2015. That's so I can't hear my words that I'm giving you expired food.

What do you need?

  • 1 packet of fresh lasagna sheets
  • 2 bundles of spinach (or 200 g baby spinach)
  • ½ leurdă connection
  • 2 bunches of green onions
  • 10 - 12 mushroom mushrooms
  • 200 g Gorgonzola cheese
  • 20 + 60 g parmesan (race)
  • 100 mL unfermented cream with min. 30% fat
  • ¼ teaspoon grated nutmeg
  • 2 + 1 eggs
  • 2 tablespoons vegetable oil
  • Salt, pepper - to taste.

How do you proceed?

Peel a squash, grate it and squeeze the juice. Wash well and then drain the spinach and leurd leaves just as well. Wipe the mushrooms well, without cleaning or washing them. If necessary, remove the base of the foot.

Cut the onion into rounds, coarsely chop the spinach and leurda. Cut the mushrooms into thin slices.

Saute green onion in hot oil for about 2 minutes, then add leurda and spinach.

Simmer the greens over medium heat for about 10 to 12 minutes, then let them cool slightly in a large bowl.

In the remaining oil from the greens, fry the mushrooms for 6-8 minutes, until they are lightly browned. Leave about 8-10 slices of unroasted mushroom (ie raw).

Over the greens add the raw eggs (only two, keep one that you will need later), the Gorgonzola cheese broken or cut into small pieces. Season everything with salt and pepper, then mix well.

Beat the cream with the raw egg I told you to keep, grated Parmesan (about 20 g), grated nutmeg and a pinch of salt. The vertical mixer is only good for such an operation.

Preheat the oven to 180 ˚C.

Take a non-stick pan that will hold the entire lasagna sheets. It doesn't matter if the tray has a slightly larger surface area than a lasagna sheet. The tray should be high enough, at least 4 - 5 cm.

Pour a layer of whipped cream with cheese and egg on the bottom of the tray, about 2-3 mm.

Put a sheet of lasagna in the tray. Although it is said that lasagna sheets should be scalded beforehand, I have never done this with fresh pasta. If it says “fresh pasta” on the box, it means that they are fresh (especially if they are in the time before the expiration date).

Spread on the lasagna sheet about 1/5 of the egg-cheese-greens mixture. Level it with a wide-bladed knife or spatula. Place a layer of thin slices of browned mushrooms on top of the filling, then cover with the next sheet of lasagna.

Repeat the construction of lasagna sheet - green filling - slices of mushrooms four more times. You should be left with a lasagna sheet. That's if you divided the filling and the browned mushrooms correctly.

Put the last sheet of lasagna, decorate it with raw slices of mushroom and pour over the rest of the whipped cream.

Sprinkle grated Parmesan cheese on top and put the tray in the preheated oven for about half an hour (30 minutes for those who are not in the area).

Optionally, you can brown the top of the lasagna with the flame in the oven vault, about 3 minutes (because I said "brown" does not "burn").

If you want to take pictures of it, cut it only after it has cooled and possibly kept it in the fridge for a few hours. It can be eaten cold, it can be reheated (most easily, in the microwave). Before serving, you can sprinkle some grated Parmesan cheese on top.

Have fun and see you healthy again!


First of all, I like to boil the sheets a little when I prepare lasagna with commercially bought sheets. I put salt water in a saucepan, when the water starts to boil 2-3 times at a time for 1-2 minutes….


For the white sauce: heat the olive oil and butter. Add the flour and mix with a pear like a whisk until the flour has dissolved and let it simmer for 2 minutes. Gradually add the hot milk, stirring until the sauce reaches the desired consistency. Season with salt and a little freshly grated nutmeg. We do not add many spices to the sauce because the sauce will borrow from the taste of the fish, which was seasoned before it was made. At the end, add the cream to the sauce and mix. Let it cool a little, add the boned fish and mix lightly so as not to crush the fish pieces too much.


Put 2 tablespoons of olive oil in a pan, add the washed and sliced ​​leurda. Let it cook for 1 minute, add the frozen spinach (I didn't defrost it in time), put the lid on the pan and leave it on the fire until the spinach is completely thawed, and the leurda has softened. Season with salt and freshly ground pepper.

Assembly: take a heat-resistant dish and grease it well with butter. We put a first layer of lasagna sheets, over we put half of the spinach mixture, we distribute evenly, over the spinach we put half of the white sauce with salmon, we distribute evenly, over the grated cheddar cheese, another layer of lasagna sheets, spinach mixture, sauce white with salmon, grated cheddar cheese, the last row of lasagna sheets. Over the last layer of leaves we put grated cheddar cheese, finely chopped chivas, beaten egg with a little milk. Cover the bowl with aluminum foil and put it in the oven heated to 170 degrees for 40 minutes. Let it cool a bit, portion and serve with Parmesan, and if you like you can add mint leaves and a little oil with lemon infusion. Let it be useful to you.


Remove the spinach from the freezer and leave it to thaw in a sieve to drain.

Lasagna pasta is boiled in salted water, respecting the time and cooking mode indicated on the package.

Grease a dish of Jena with oil and place in layers a row of pasta then finely chopped onion, chopped garlic, spinach with cheese, a few slices of cheese, tomato sauce and pasta again. Continue the operation until the ingredients are finished.

After the bowl is full, pour the remaining tomato juice on top, put it in the oven until it browns on top and the juice decreases.