Ricotta Lasagna Swirls Food

RICOTTA AND SPINACH LASAGNE

Steps:

• Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good seasoning, then, over a medium heat, whisking the whole lot together continually until it comes to simmering point and has thickened.
• Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 2 oz (50 g) of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming.
• Trim the spinach, and wash the leaves thoroughly in 2 or 3 changes of cold water and shake them dry. Melt the butter in a large saucepan, then pile the spinach leaves in on top, sprinkling them with a little salt as you go. Place the pan over a medium heat, put a lid on and cook the spinach for about 2 minutes, turning the leaves over halfway through. After that, the leaves will have collapsed down and become tender - Drain the spinach in a colander and, when it's cool enough to handle, squeeze it in your hands to get rid of every last drop of liquid
• Chop it finely, then put it in a bowl, add the ricotta, then approximately 5 fl oz (150 ml) of the sauce. Give it a good seasoning of salt and pepper and add the grated nutmeg. Then mix everything together really thoroughly and, finally, fold in the crumbled Gorgonzola.
• Place a small frying pan over a medium heat, add the pine nuts and dry-fry them for about 1 minute, tossing them around to get them nicely toasted
• Then remove the pan from the heat and assemble the lasagne. spread a quarter of the sauce into the bottom of the dish and, on top of that, a third of the spinach mixture, followed by a scattering of toasted pine nuts. Now place sheets of pasta on top of this you may need to tear some of them in half with your hands to make them fit. Now repeat the whole process, this time adding a third of the grated Mozzarella along with the pine nuts, then the lasagne sheets.
• Repeat again, finishing with a layer of pasta, the rest of the sauce and the remaining Parmesan and Mozzarella.
• When you are ready to cook the lasagne, place it on the middle shelf of the pre-heated oven and bake for 50-60 minutes, until the top is golden and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving.

RICOTTA LASAGNA SWIRLS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. For the filling steam spinach until its limp, but not mushy. You do not need any water to do this. Just put the washed spinach in a pan with a tight fitting lid and cook it over low heat about 7 minutes.
• 3. Mix the spinach with the cheeses, nutmeg, salt and pepper. Spread each lasagna noodle with 2 to 3 tablespoons of the mixture along the entire length, roll up (end to end), turn on end so that you see the spiral and place in a shallow baking dish.
• 4. Mix all the sauce ingredients together pour over all rolled-up noodles. Bake at 350 degrees for 20 minutes.

ROAST VEGETABLE LASAGNE WITH SPINACH AND RICOTTA

Steps:

• Place the vegetables in a roasting dish, cover in the olive oil and brown sugar and season well with salt and pepper. Tear the basil over the top of the vegies.
• Roast at 180C for around 45 minutes.
• While the vegetables are roasting, make pasta sauce (if you are using homemade) and spinach/ricotta mix.
• For the spinach and ricotta mix, defrost the spinach in the microwave.
• Mix into the thawed spinach the ricotta, cubed feta and parmesan. Stir thoroughly and season with salt and pepper.
• Layer the lasagne as follows: Pasta sauce on the bottom, then lasagne sheet, ricotta mix, lasagne sheet, vegetables (minus the garlic cloves), lasagne sheet, ricotta mix, lasagne sheet, pasta sauce, cheddar cheese. Finish off with the second amount of parmesan over the top of the lasagne (this helps create a great golden colour and a delicious flavour once it's cooked). I also like to add another dash of cracked pepper to the top for good measure.
• Bake the lasagne at 180C for 30 - 40 minutes, or until the top is golden brown.
• If you feel so inclined, you can use the roasted cloves of garlic to make garlic butter for homemade garlic bread. Yum!

LASAGNA SPIRALS

Steps:

• Beat eggs with fork in large bowl.
• Add next 5 ingredients. Stir well.
• Makes about 3 1/2 cups (875 mL) filling.
• Spread 1/3 cup (75 mL) filling on 1 lasagna noodle and roll up, jelly roll-style, from short end.
• Repeat with remaining filling and noodles.
• Spread 1 cup pasta sauce evenly in greased 9 x 13 inch (22 x 33 cm) pan.
• Arrange spirals, seam-side down, in single layer on top of sauce.
• Spoon remaining pasta sauce onto spirals.
• Cover with foil and bake in 350ºF (175ºC) oven for about 40 minutes until heated through.
• Discard foil.
• Sprinkle second amount of mozzarella cheese over top.
• Bake, uncovered, for about 15 minutes until cheese is melted.
• Freezes well.

EASY RICOTTA CHEESE LASAGNA

Steps:

• 1. Spray a 9x13 baking dish with non-stick cooking spray. 2. In a large skillet, combine pasta sauce and browned ground chuck. Bring to a simmer and heat through. 3. In a medium bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, and parmesan cheese. Stir together well. 4. Pour approximately 1 cup of meat sauce into baking dish. Add water and combine with a spoon or fork. 5. Add a layer of lasagna noodles. Do not overlap as the noodles will expand overnight. 6. Add rounded spoonfuls of the ricotta mixture over the noodles and spread evenly. 7. Sprinkle about ¾ cup of mozzarella cheese over the ricotta layer. Top with about 1 cup of meat sauce. Begin a new layer of noodles and repeat as above, ending with remaining meat sauce. Save any remaining mozzarella cheese in an airtight container in the refrigerator. 8. Cover with aluminum foil and refrigerate overnight. 9. Place the covered casserole in a cold oven. Set oven to 350 degrees. Bake for 45 minutes. Remove aluminum foil and top with remaining cheese. Return to oven and bake uncovered for an additional 15 to 25 minutes or until the cheese has melted and the edges are bubbly. 10. Allow the lasagna to rest for 10-15 minutes prior to cutting and serving.

LASAGNA SPIRALS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
• In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
• Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
• Bake in preheated oven for 30 minutes.

RICOTTA LASAGNA SWIRLS

Steps:

• Wash spinach and drain well. Chop finely and put in a large saucepan or skillet. Cook over low heat for 5 minutes. Drain and squeeze out the liquid. Mix spinach with the cheeses, nutmeg, salt and pepper.
• Spread mixture evenly along the length of a cooked lasagna noodle. Roll up and place in an oiled 8x8 baking dish.
• To make the sauce, saute the garlic and onions in oil and add the tomato sauce, basil and salt and pepper. Simmer 15 to 20 minutes.
• Cover the lasagna swirls with the sauce.
• Bake in a 350 degree oven for 20 minutes/.

SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles, stirring to keep them from sticking; cook until pliable but al dente, about 6 minutes. Drain and rinse under cold water. Separate the noodles with your fingers; set aside.
• Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Scatter in the mushrooms and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Stir, then continue to cook, stirring occasionally, until the mushrooms are well browned and no liquid remains in the pan, about 5 more minutes. Add the remaining 1 tablespoon olive oil; stir in the spinach, garlic and thyme and cook until heated through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper. Set aside to cool slightly, breaking up any clumps of spinach with a wooden spoon or a fork.
• Mix the ricotta, 1/2 cup Parmesan, the egg and parsley in a medium bowl. Season with 1/2 teaspoon salt and a few grinds of pepper.
• To assemble, spread 1 cup marinara sauce in a 9-by-13-inch baking dish. Arrange 8 noodles in the dish perpendicular to the long sides so that 4 noodles hang over one long side and 4 hang over the other long side; the noodles should meet in the center of the dish. You'll use the overhanging noodles to create the top layer.
• Spread half of the ricotta mixture over the noodles in an even layer. Top with half of the spinach mixture. Sprinkle with one-third each of the mozzarella and Fontina. Spread 1 1/2 cups marinara sauce on top, then arrange the remaining 4 noodles parallel to a long side over the sauce. Press down slightly to compress the layers. Spread the remaining ricotta mixture over the noodles and top with the remaining spinach mixture. Sprinkle with another third of the mozzarella and Fontina. Spread with 1 cup sauce. Fold the overhanging noodles over the top of the lasagna and spread the remaining 1 cup sauce over the noodles. Sprinkle with the remaining mozzarella, Fontina and 1/4 cup Parmesan.
• Cover the dish with foil, tenting it so it doesn't touch the cheese. Place on a baking sheet. Bake until bubbly around the edges, about 40 minutes. Uncover and bake until browned and crusty on top, 20 to 30 more minutes. Let rest 15 minutes before slicing.

VEGAN LASAGNA RECIPE

Steps:

• If you're making the vegan ricotta from scratch as per our recipe, then put your slivered almonds in a bowl, pour over some boiling water from the kettle and leave them to soak for 1 hour.

RICOTTA FREE LASAGNA

Steps:

• Pre-heat oven to 350 degrees.
• In large skillet brown ground beef until fully cooked.
• At the same time in large pot boil lasagna noodles; if noodles are pre-cooked omit this step.
• When ground beef is fully cooked add tomato sauce. Bring to a boil for 5-10 minutes allowing the flavors to mingle.
• At the same time melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat.
• In 9x11 baking dish start assembling lasagna. Lay a full layer of noodles, a full layer of thinly sliced deli ham*, spoon ground beef sauce over ham layer, sprinkle mozzarella over completely covering everything, and lastly spoon milk sauce over top of cheese. Continue layering process until all ingredients are used or pan is full.
• Place in oven, cook for 60 minutes or until top is golden brown.
• Tips:.
• I like to end with a full layer of noodles on top and cover with mozzarella and Parmesan.
• Ham may be chopped and sprinkled over noodles to help ease of eating.
• If pre-cooked noodles are used more of the milk sauce may be necessary and cook time may need to be a little longer.

RICOTTA LASAGNA ROLLS

Steps:

• Brown ground beef. Drain and rinse.
• In saucepan, combine sauce ingredients and ground beef, stirring to blend well. Simmer for 20 minutes, stirring occasionally.
• While sauce is cooking, prepare lasagna rolls.
• Cream together cream cheese and butter or margarine.
• Stir in egg, ricotta cheese, parsley, salt and pepper; blend thoroughly.
• Spread 2 to 3 tablespoons of filling on each piece of lasagna.
• Starting at narrow end, lightly roll up each piece.
• Place rolls, seam side down, in greased shallow baking pan.
• Pour sauce over rolls; top with Mozzarella and Parmesan cheeses.
• Bake, uncovered, at 350 degrees F for 50 to 60 minutes.
• Refrigerate any leftovers.

MEAT SAUCE AND RICOTTA LASAGNA

Steps:

• Gather the ingredients.
• In a pot, heat the oil. Add the pork, season it with salt and pepper, and brown the meat thoroughly on all sides.
• Remove the meat to a platter, leaving the drippings in the pot.
• Add the onion, garlic, and ground beef.
• Season the mixture with salt and pepper and cook until the beef is browned.
• Add the tomato puree , tomato paste, and water, as well as the sugar and baking soda (if you're using those).
• Stir and simmer for 5 minutes.
• Add the pork.
• Continue simmering for 1 hour, or until the pork is fork-tender.
• Gather the ingredients for the filling.
• Combine the ricotta with the grated Parmigiano cheese and parsley. Season the mixture to taste with salt and black pepper, and set it aside.
• Preheat the oven to 375 F/180 C. Boil the lasagna noodles, a few sheets at a time, in lightly salted water until they are al dente .
• Remove them with a strainer and drain.
• Remove the pork from the sauce and set it aside.
• Coat the bottom of a baking dish with 1/2 cup of the sauce.
• Put down a layer of lasagna noodles.
• Then a layer of ricotta.
• Continue alternating the lasagna noodles with sauce and ricotta.
• Cover the last layer of lasagna noodles with sauce and then the mozzarella slices .
• Bake for about 35 to 40 minutes, or until the mozzarella on top is melted, bubbly, and somewhat browned.
• Serve the lasagna as the first course and the pork as a second course.

TRADITIONAL LASAGNA

Steps:

• Heat oil in a large skillet over medium heat. Saute onions, garlic, and red pepper for 1 to 2 minutes. Do not let garlic brown. Add the tomatoes, oregano, and bay leaf to skillet. Let simmer until flavors blend, stirring occasionally every 1/2 hour. Stir in Parmesan, and remove bay leaf. Sauce is ready for lasagna to be made.
• Heat oven to 350 degrees F. In a large pot, boil water, and cook pasta close to al dente. In a large bowl combine the ricotta, salt, pepper, and Parmesan, and mix until well blended. Mix in egg yolks and set aside.
• In a 13 by 9-inch baking dish, spread a thin layer of marinara sauce and cover with noodles. Spread a layer of ricotta cheese mixture over noodles. Top with mozzarella, another layer of sauce, and repeat. The third layer should be topped with sauce and mozzarella. Cover and bake for 40 minutes, remove cover and bake for an additional 25 minutes. Remove from oven, and let stand for 20 minutes.
• To serve, cut into squares, and serve with drizzled marinara sauce.