THE BEST SPINACH LASAGNA RECIPE
Fresh ricotta, leafy spinach, white sauce, fresh pasta, and careful assembly of layers are key to producing the ultimate creamy, cheesy, spinach lasagna flavored with a hint of nutmeg.
Provided by J. Kenji López-Alt
Categories Mains
Time 2h
Yield 10
Number Of Ingredients 20
Steps:
- For the Spinach: Heat olive oil and butter in a large saucepan over medium heat until melted. Add shallots and garlic, season with salt and pepper, and cook, stirring frequently, until softened and fragrant, about 1 minute. Add a few large handfuls of spinach and cook, stirring, until wilted. Continue adding spinach a handful at a time until it is all in the pot. Cook, stirring frequently, until spinach expels its moisture and most of that moisture evaporates, leaving a dry bottom as you stir. Season to taste with salt and pepper.
- Transfer spinach to a fine mesh strainer set over the sink and press out excess moisture with a rubber spatula. Let spinach continue to drain as you prepare the ricotta mixture.
- For the Ricotta: Transfer half of the ricotta, both eggs, the Parmesan, and the nutmeg to the bowl of a food processor. Season with salt and pepper. Process until completely smooth, about 1 minute.
- Transfer mixture to a large bowl but do not wipe out food processor. Transfer spinach to food processor and pulse until finely chopped, 10 to 12 short pulses. Add spinach and remaining ricotta to the ricotta mixture and fold gently to combine.
- For the White Sauce: Heat butter in a medium saucepan over medium heat until melted. Add flour and increase heat to medium high. Cook, stirring butter and flour with a whisk until paled golden blond, about 1 minute. Whisking constantly, slowly drizzle in milk. Continue to cook, whisking frequently, until mixture comes to a boil and thickens. Remove from heat and add 3/4 of mozzarella and Comté, Gruyère, or Emmenthale cheese. Whisk until smooth. Season to taste with salt and pepper.
- To Assemble: Adjust oven rack to lower middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Add pasta sheets a few at a time and cook until barely tender, about 45 seconds. Transfer to a fine mesh strainer and run under cool water until well chilled. Transfer to a clean kitchen towel in a single layer. Continue until all pasta is par-cooked and dried.
- Drizzle a small amount of white sauce over the bottom of a lasagna pan or large casserole. Add a layer of noodles. Top with 1/12th of spinach mixture and 1/12th of remaining white sauce. Continue layering pasta, spinach, and white sauce until you lay down the top sheet of pasta.
- Spread remaining spinach mixture evenly over the top. Sprinkle with remaining mozzarella and Comté or Emmentaler cheese and drizzle with remaining white sauce. Spread into an even layer with a rubber spatula.
- Cover tightly with aluminum foil. Bake for 20 minutes. Remove foil and continue baking until bubble and lightly browned, about 20 minutes longer. Let rest at room temperature for 5 to 10 minutes, then slice and serve.
Nutrition Facts : Calories 653 kcal, Carbohydrate 42 g, Cholesterol 146 mg, Fiber 4 g, Protein 37 g, SaturatedFat 21 g, Sodium 874 mg, Sugar 9 g, Fat 38 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
CLASSIC LASAGNE
Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 9
Steps:
- To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
- Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
- Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
- Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
- Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
- Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
- Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
- Scatter 125g torn mozzarella over the top.
- Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.71 milligram of sodium
CHEF JOHN'S LASAGNA
There are only two things you need for great lasagna: a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed. For the sauce, I love a combination of half Italian sausage and half lean ground beef. I also like lots of sauce.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h25m
Yield 12
Number Of Ingredients 20
Steps:
- Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
- Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
- Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
- Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
- Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
- Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.
Nutrition Facts : Calories 729.7 calories, Carbohydrate 49.8 g, Cholesterol 159.4 mg, Fat 39.2 g, Fiber 4.8 g, Protein 42.9 g, SaturatedFat 19.6 g, Sodium 1513.8 mg, Sugar 14 g
CLASSIC BAKED LASAGNA BOLOGNESE (LASAGNE ALLA BOLOGNESE) RECIPE
The Italian classic of homemade ragù Bolognese and creamy béchamel, layered with sheets of fresh or dried pasta.
Provided by Daniel Gritzer
Categories Mains
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.
- Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is just thick enough to coat the back of a wooden spoon, about 3 minutes.
- Season with salt and pepper. Whisk in nutmeg. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Use béchamel sauce right away, or press a piece of plastic wrap over surface of sauce to prevent a skin from forming and keep warm until ready to use. (Béchamel sauce can be cooled and stored in a sealed container in the refrigerator for several days. Reheat very gently on the stovetop or in a microwave to use.)
- If Using Homemade Pasta : Follow the recipe and instructions here through step 10 (you will end up with long sheets of fresh pasta), doubling the quantity to yield 2 pounds total (this will make more pasta than you will need, but it's best to have extra and avoid running out midway through assembly). Cut those sheets into roughly 8-inch-long rectangles.
- In a pot of salted boiling water, cook pasta, working in batches if necessary, until al dente (this will vary depending on the pasta you use, but for store-bought it's about 1 minute less than package instructions), then use a spider or mesh strainer to transfer immediately to a large ice bath to cool.
- If Using No-Boil Pasta: Soak in warm water for 30 minutes to partially hydrate, then drain on paper towels or kitchen towels.
- To assemble and bake lasagna, preheat oven to 375°F (190°C). Grease a 9- by 13-inch baking dish with butter. Spoon a thin, even layer of ragù on bottom of baking dish, then lay down a layer of lasagna noodles; it's okay if they overlap somewhat, but you can cut any sheets that are too large to avoid excessive doubling up.
- Bake lasagna until bubbling and browned on top, about 35 minutes (placing a rimmed baking sheet under the baking dish is good insurance in case anything bubbles over). Let rest 10 minutes, then serve.
Nutrition Facts : Calories 689 kcal, Carbohydrate 55 g, Cholesterol 106 mg, Fiber 4 g, Protein 34 g, SaturatedFat 15 g, Sodium 738 mg, Sugar 10 g, Fat 37 g, ServingSize Makes one 9- by 13-inch baking dish (serving 8), UnsaturatedFat 0 g
BEST EVER EASY LASAGNA
Make and share this Best Ever Easy Lasagna recipe from Food.com.
Provided by bulgarican
Categories One Dish Meal
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Mix, ricotta, 1 cup parmesan, egg, salt, pepper, and basil until well blended and creamy.
- Layer sauce on bottom of lasagna pan, 3 noodles, thin layer of ricotta mix (approx. 3 tablespoons per noodle), mozzarella, and sauce.
- Repeat layers till last 3 noodles.
- Top last noodles with remaining sauce, mozzarella, and parmesan.
- For fresh noodles, cook 25 minutes, remove foil and cook 15 more, cool for 10.
- For no boil noodles, cook for about 1 hour, remove foil, cook till browned (5-10 minutes) cool for 10.
Nutrition Facts : Calories 396.1, Fat 19.5, SaturatedFat 10.4, Cholesterol 80.5, Sodium 1082.5, Carbohydrate 32.4, Fiber 1.3, Sugar 10.8, Protein 22.3
More about "serious eats lasagna food"
SUNDAY DINNER: NO-HOLDS-BARRED LASAGNA BOLOGNESE RECIPE
From seriouseats.com
4.4/5 (15)Total Time 5 hrs 10 minsCategory Entree, PastaCalories 1029 per serving
LASAGNA !! | RECIPETIN EATS
From recipetineats.com
INTRODUCING LASAGNA NAPOLETANA, THE MEATBALL AND …
From seriouseats.com
THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
THE BEST CLASSIC LASAGNA RECIPE - THE SPRUCE EATS
From thespruceeats.com
26 LASAGNA RECIPES YOUR FAMILY WILL LOVE - THE SPRUCE EATS
From thespruceeats.com
MOUSSAKA (GREEK BEEF AND EGGPLANT LASAGNA)
From recipetineats.com
THE BEST WAY TO REHEAT LASAGNA: FRY IT UP! (PLUS: PARTY
From seriouseats.com
LASAGNA RECIPE SERIOUS EATS - THAI SWEET CHILI SAUCE
From thai-sweet-chili-sauce.blogspot.com
LASAGNA NAPOLETANA | FOOD LAB, ITALIAN RECIPES, FOOD
From pinterest.co.uk
I TRIED SERIOUS EATS' BEST EGG SALAD RECIPE | KITCHN
From thekitchn.com
SERIOUS EATS - CREAMY AND CHEESY SPINACH LASAGNA WITH... | FACEBOOK
17 RECIPES TO SERVE WITH LASAGNA - THE SPRUCE EATS
From thespruceeats.com
SERIOUS EATS LASAGNA BOLOGNESE - POLENTA LASAGNA BOLOGNESE THE …
From patricebahme1993.blogspot.com
12 EASY SIDE DISHES FOR LASAGNA | ALLRECIPES
From allrecipes.com
THE BEST SQUASH LASAGNA RECIPE - SERIOUS EATS
From seriouseats.com
SERIOUS EATS - LASAGNA BOLOGNESE | FACEBOOK
From facebook.com
30 MINUTE SKILLET LASAGNA - HOW SWEET EATS
From howsweeteats.com
THE BEST LASAGNA RECIPE - EASY TO MAKE! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
THE BEST SPINACH LASAGNA RECIPE | RECIPE | SPINACH LASAGNA, FOOD …
From pinterest.co.uk
HOW TO MAKE EXTRA CREAMY SQUASH LASAGNA | THE FOOD LAB
From pinterest.com
SERIOUS EATS LASAGNA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SERIOUS EATS LASAGNA BOLOGNESE - POLENTA LASAGNA BOLOGNESE THE …
From ignaciotwoned.blogspot.com
SERIOUS EATS COOK THE BOOK: WILD MUSHROOM AND SPINACH …
From ketofoodist.com
LASAGNA RECIPES - SERIOUS EATS
From seriouseats.com
TRIED KENJI'S NO HOLDS BARRED LASAGNA BOLOGNESE RECIPE THIS …
From reddit.com
SERIOUS EATS | KITCHN
From thekitchn.com
THE BEST SPINACH LASAGNA | PUNCHFORK
From punchfork.com
BEST LASAGNA RECIPE - HOW TO MAKE LASAGNA FROM SCRATCH
From thepioneerwoman.com
USE YOUR NOODLE IV: LASAGNA | GOOD EATS | FOOD NETWORK
From foodnetwork.com
SERIOUS EATS LASAGNA BOLOGNESE - POLENTA LASAGNA BOLOGNESE THE …
From andrewbinien.blogspot.com
SERIOUS EATS LASAGNA BOLOGNESE - KASYNOONLINE.NU
From kasynoonline.nu
SUNDAY DINNER: NO-HOLDS-BARRED LASAGNA BOLOGNESE RECIPE
From pinterest.ca
ULTRA-CREAMY SPINACH AND MUSHROOM LASAGNA - SERIOUS …
From seriouseats.com
SERIOUS EATS COOK THE BOOK: LASAGNA WITH ROASTED CAULIFLOWER …
From ketofoodist.com
SERIOUS EATS LASAGNA BOLOGNESE - HOW TO MAKE VEGAN LASAGNA …
From adamably1957.blogspot.com
SPINACH LASAGNA RECIPE SERIOUS EATS - THAI SWEET CHILI SAUCE
From thai-sweet-chili-sauce.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love