How to make lasagna spinach; Popular Lazania Giakharan

Four types Cheese And the fresh spinach together creates a simple but very tasty lasagna that even meat fans will love. Today we learn how to make lasagna spinach, a popular lasagna for vegetarians that also loves meat.

How to make lasagna spinach
Preparation Time: 1 minute
The whole time: 1 hour and 2 minutes
Mena is for: 2 people

Lasagna spinach

Lasagna spinach has different versions, but this is our favorite version. Why? Because it is and a lot of cheese is used. This dish is rich and full of taste, but at the same time spinach gives it a good balance and makes the consumption of vegetables more enjoyable. For the best spinach taste, this recipe uses a fresh fried spinach mixed with ricota and Parmesan. Make sure to dry the spinach well so that the lasagna texture is best.

Kitchen Tips

To get extra moisture from the spinach, press it between a paper towel or a clean cloth. You can also use a fine filter to press and discharge moisture.

Preparation of spinach lavas

Preparation:
Freeze the spinach lasagna by covering the plastic and then aluminum foil, or place it in freezer -resistant containers. This lasagna can be kept in the freezer for 1 to 2 months. To warm up, melt it in the fridge one night and then cook in the oven to warm it.

Ingredients

Ricota Spinach:

• 1/4 cup olive oil
• 1 cup Onions Average sweet, chopped fine
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 package (about 2 g) fresh spinach
• 1 container (1 g) of high -fat ricota cheese
• ۱ Parmesan cheese, grated
• ۱۰ Big eggs, struck

Mornid sauce:

• 1 tablespoon of butter without salt
• ۲ tablespoon of chopped garlic
• 1/4 of all sorts of flour
• ۲ cup of high -fat milk
• ۲ ounce of cheese (Swiss) or breakfast cheese, grated
• 1 teaspoon of salt
• 1/4 teaspoon of grinding Indian nutmeg

Lasagna:

• ۲ ۱ Sheets of raw lasagna
• 2 grams of high -fat Mozarella cheese (2 cups)

How to make delicious lasagna spinach (step by step)

Preparation of Ricota spinach

1. In a large fish with deep walls, heat the oil over medium-high heat.
2. Add the onion, 1/2 teaspoon of salt and 1/2 teaspoon of pepper and cook for about 5 minutes. Stir this mixture sometimes to make it clear.
3. Add the spinach steadily and cook for about 5 minutes, stir constantly until all the spinach is crushed.
4. Transfer the cooked spinach to a filter and press to remove the maximum liquid.
5. Set aside 1 and 2/5 cups of the spinach mixture.
6. Transfer the remaining 2 cups of spinach to a food crusher and crush for 1 to 2, until it is completely crushed.
7. Transfer the chopped spinach to a large bowl. Add Ricota, Parmesan, eggs, and 1/2 teaspoon of salt and 1/2 teaspoon of the remaining pepper and mix well to combine. Set aside this mixture.

Preparation of Mornid sauce (cheese sauce)

1. Clean a large fish with deep walls.
2. Add the butter and heat over medium heat.
3. Add the garlic and cook for about 5 minutes until the aroma is released, sometimes stir.
4. Add the flour and stir constantly to light the golden oil, about 5 minutes.
5. Gradually add the milk and stir with a manual mixer to boil. Boil over medium heat and cook for about 5 minutes, sometimes stir to thicken the sauce and cover the back of the spoon.
6. Gradually add the cheese and stir to make it completely melted and smooth.
7. Remove from heat and add salt and nutmeg and mix.

Baking lasagna sheet

1. Cook the lasagna sheet in a large pot of boiling water and salt, stirring to reach Al -Dente.
2. Drain the sheet and rinse under cold water.
3. Dry the sheets between the layers of the paper towel.

Mix and bake lasagna

1. Heat the oven in advance to 2 degrees Fahrenheit (about 2 degrees Celsius).
2. Spread 1/4 of Morna’s sauce on the bottom of a metal tray or 2 -inch ceramic container.
3. Place 2 lasagna sheets on the sauce.
4. Apply Ricota Spinach to lasagna sheets.
5. Add 1/5 cup of the spinach mixture.
6. Pour 2 cups of Mozarella cheese and 1/2 cup of Morna sauce over it.
7. Repeat this layout process twice.
8. Finally, place 2 sheets of the remaining lasagna, 2 cups of sauce and 2 cups of Mozarella cheese on top of the lasagna.
9. Cover the container with aluminum foil sprayed with oil.
10. Put the container in the oven for 5 minutes.
11. Remove the foil and continue cooking to cook the lasagna on the edges and form a golden layer on it.
12. Increase the oven temperature for frying and cook for 1 to 2 minutes until the cheese is brown and bubble.
13. Remove the container from the oven and rest for 5 minutes before serving.

Frequently asked questions

Do you need to cook it before adding spinach?

Yes, spinach has a lot of water and should be cooked to get extra moisture. This prevents the watery of Lasagna during cooking.

Why is my spinach lasagna watery?

If the spinach releases excess moisture during cooking, lasagna may be watery. Use cooked and dry spinach and avoid over -sauce to lasagna. Allow Lasagna to rest a little after baking to make it tighter.

Can frozen spinach be used instead of fresh?

Yes, you can use frozen spinach, but be sure to dry it with a clean towel to prevent lasagna watery.

Source: Foodandwine

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