Lasagna with spinach and ricotta cheese


Lasagna with spinach and ricotta cheese one of the most popular dishes from the classic Italian cuisine having its long and intriguing history. In fact, the name „lasagna“ are not derived from the Italian and comes from the Greek language and means „bowl“ or „Cup“.

Lasagna with spinach and ricotta cheese

one of the most popular dishes from the classic Italian cuisine having its long and intriguing history

Over time this name going into the culinary language to depict layers of fine paste, cooked and alternating with different ingredients such as meat, fish, vegetables, cheese, béchamel sauce and more. The method of preparation is depending on the region, the most famous in the world is a recipe for lasagna Bolognese lasagna yet. This recipe is for a traditional Italian vegetarian lasagna with spinach and ricotta, which is extremely impressive taste and not least – a dish that is a great alternative to traditional lasagna.

Ricotta is a traditional Italian cheese with a light texture and a mild and delicate flavor. In its composition has a number of nutrients and vitamins, which notes that it is not only a pleasure for people who taste but also very useful for health. Combined with delicate spinach, which is incredible vegetable is also rich in vitamins and minerals, this recipe for lasagna becomes something truly irresistible for vegetarians and fans of meat.

Ingredients for lasagna with spinach and ricotta cheese

18 pcs. lasagna sheets (~ 350 g.), 2 onions, 2 carrots, 2 cloves of garlic, 350 grams. frozen spinach 4-5 tablespoons of olive oil, 500 g tomatoes, salt, 1 teaspoon ground black pepper, 1 teaspoon tablespoon oregano, 250 grams. ricotta cheese, 1 egg, vegetable soup, parmesan or other cheese for sprinkling. Carrots, Onions and garlic are finely chopped or grated, then on medium heat saute in 2 p. L.

Olive oil for about 15 minutes. Disinfection handles spinach also cut and add briefly to soften vegetables. Finally, the products are flooded with tomatoes, which are pre-shredded (can be replaced and ready tomato sauce for pasta) and seasoned with salt, pepper and oregano. Leave to simmer for a few minutes, was added thereto and a knob of butter. During this time, prepare and bark for lasagna by just blanched for one minute in boiling water, which are packed with 2. L. Olive oil.

Olive oil will prevent sticking them to each other or at least reduce it to a minimum. Once ready, the bark is poured into a colander and put under copious cold water to stop their thermal processing. Then rapidly arranged on the wide top a short distance from one another. In a separate bowl whisk the egg and rikotata with a little salt until a velvety texture. Should start of assembly of the lasagne.

Lasagna with spinach and ricotta

Ingredients for lasagna with spinach and ricotta cheese

At the bottom of the pan in which you will bake, pour a little olive oil and arrange the order of the peel. On them evenly distribute part of the vegetable sauce, then the mixture with egg and rikotata, then peel back a layer of lasagne, vegetable and sauce mixture with the ricotta.

Complete with sheets on which is placed the remaining ricotta, pieces of butter and a cup of salty vegetable broth. Lasagna to bake in preheated oven for 30-35 minutes 180`S. 15 minutes before removing the dish, sprinkle the surface with parmesan. Will become divine! If you currently do not have one, improvise with another full-fat cheese. Once the oven is turned off, it is lasagne be left for 5-10 minutes at an open door, and then can be served.

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