Creamy Lasagna Recipe
Gregory Said:
lasagna recipe?We Answered:
Ingredients:1 onion, chopped
1/2 cup chopped carrot
1/2 cup sliced leek
1/2 cup peas
1/2 cup chopped zucchini
1 clove garlic, crushed
2 tablespoons olive oil
1 1/2 cup sliced mushrooms
14 ounces tomato sauce
6 ounces tomato paste
1 teaspoon salt
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon each of pepper, thyme and basil
8 lasagna noodles, cooked
1/2 pound ricotta or dry cottage cheese
1 egg
2 tablespoons chopped parsley
2 cups cooked chopped spinach
1/2 pound Mozzarella cheese, sliced
1/4 cup grated Parmesan cheese
Directions:
Cook vegetables and garlic in oil until tender. Add mushrooms and cook for 2-3 minutes then stir in tomato sauce, paste, 1 tsp salt, sugar. pepper, thyme and basil. Simmer for 10 minutes. Mix ricotta or cottage cheese with egg, parsley and 1/2 tsp salt. Spread 1/2 cup of tomato sauce in bottom of 9x13 glass baking dish. Arrange half the noodles over sauce. Put half the ricotta mixture over noodles, then half the well drained spinach, half the tomato sauce mixture, half the Mozzarella. Repeat from the noodle layer. Sprinkle with grated Parmesan.
Bake in 350F oven for 30-40 minutes. Let stand a few minutes before cutting.
Sam Said:
Recipe for creamy chicken lasagna?We Answered:
INGREDIENTS* 3 skinless, boneless chicken breast halves
* 6 uncooked lasagna sheets
* 1 cube chicken bouillon
* 60 ml hot water
* 224 g cream cheese, softened
* 225 g shredded mozzarella cheese
* 728 g spaghetti sauce (or condensed chicken/mushroom soup)
1. Bring a large pot of lightly salted water to a boil. Cook lasagna sheets for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
2. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
3. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and mozzarella cheese.
4. Spread 1/3 of spaghetti sauce/soup in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna sheets; repeat. Top with remaining sauce/soup, and sprinkle with remaining mozzarella cheese.
5. Bake for 45 minutes in the preheated oven.
Zachary Said:
I am making veggie lasagna, need a recipe for a creamy sauce but want it to be vegan?We Answered:
It's going to be quite grainy if you make it with potatoes, and will taste very starchy.You might want to try making a white sauce with a box of plain soya milk, like Silk plain, an equal amount of 'vegetarian chicken' or plain vegetable broth, pureed garlic, and cracked black pepper. You can also buy Silk 'cream replacer' at the grocery store to replace heavy cream in any recipe.
Jenny Said:
Recipe for lasagna verde?We Answered:
You need spinach noodles, bolegnese sauce, and bechemel sauce to make a lasagna verde. The below contains recipes for each, but you may be able to find some prepared ingredients in a local italian grocery- the one near me sells fresh pasta and will make it according to what you want if you give them a few days notice. This is SUPER easy with prepared ingredients, and not to hard without!Enjoy!
Lasagna Verde alla Bolognese
(Serves 12)
Bolognese Sauce:
2 tablespoons olive oil
1/2 cup minced pancetta
1/3 cup minced onion
2 tablespoons minced celery
2 tablespoons minced carrot
1-1/2 pounds ground beef
Salt and pepper
Pinch nutmeg
1/4 cup dry white wine
4 tablespoons tomato paste
2-1/2 cups water
Lasagna Verdi:
3-1/2 cups all purpose flour
1/4 cup water
2 tablespoons olive oil
2 eggs
1/3 cup chopped spinach, cooked and squeezed dry
Bechamel Sauce:
6 tablespoons unsalted butter
1 cup all-purpose flour
4 cups milk, heated to a simmer
Pinch of salt
Pinch of nutmeg
1 cup grated Parmesan cheese
For Bolognese Sauce:
Heat oil in a large saucepan over medium heat.
Add pancetta and cook until browned.
Add onion, celery, carrots and continue cooking about 5 minutes.
Add beef, salt, pepper, and nutmeg. Cook until meat loses its pink color.
Add wine and cook until all the wine has evaporated. Blend in tomato paste.
Add water and bring to a boil.
Reduce to a simmer and cook uncovered for 30 minutes. Remove from heat.
For Lasagna Verdi:
Combine all ingredients and knead until smooth.
Roll out on a lightly floured surface to 1/8-inch thinkness.
Cut into 6-inch squares. Rerolling scraps to get additional squares.
For Bechamel Sauce:
Melt butter in a saucepan over medium heat.
Whisk in flour and cook 3-4 minutes until lightly golden.
Slowly whisk in hot milk, blending until smooth.
Add salt and nutmeg. Reduce heat to low and cook 10 minutes.
Remove from heat.
Cook lasagna squares in salted boiling water for 1 minute.
Drain and rinse. Lay on dish towels.
Preheat oven to 350 degrees F.
Butter a 9x13-inch baking dish.
Arrange a layer of pasta in dish.
Spread 1/3 each of béchamel sauce, Bolognese sauce and Parmesan on top.
Repeat layers 2 more times. Dot top with butter.
Bake until hot and bubbly, about 40 minutes.
Remove from oven and allow to stand 10 minutes before serving
Lisa Said:
How can I make White Creamy Sauce for Spaghetti?We Answered:
Spaghetti with White Clam Sauce --INGREDIENTS
1/2 cup olive oil
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
2 (6.5 ounce) cans minced clams, with juice
1 pound spaghetti
2 tablespoons grated Romano cheese
DIRECTIONS
Cook pasta according to package directions.
Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.
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White Sauce --
INGREDIENTS
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
DIRECTIONS
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.
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Quick and Easy Alfredo Sauce --
INGREDIENTS
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
DIRECTIONS
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.