The latest recipes

Lasagna with spinach

Lasagna with spinach

Chop with a mixer but not too small leeks and onions and heat in a little oil. We rub the spinach with a little salt and squeeze the juice and let it drain a little more. When the leeks and onions have hardened, add the spinach and leave for about 5 minutes, then put the milk and feta cheese in the pieces, leaving it on low heat until it thickens a little, about 5-10 minutes. Finally add the dill with finely chopped parsley.

In a tray, we put a row of lasagna then from the composition taking care to cover the sheets well, and we continue like this until we finish them. On the last row of lasagna, put the sliced ​​tomatoes and sprinkle with Parmesan. Leave in the preheated oven at 180C for about 40 minutes.


Remove the spinach from the freezer and let it thaw in a sieve to drain.

Lasagna pasta is boiled in salted water, respecting the time and cooking method indicated on the package.

Grease a dish of Jena with oil and place in layers a row of pasta then finely chopped onion, chopped garlic, spinach with cheese, a few slices of cheese, tomato sauce and pasta again. Continue the operation until the ingredients are finished.

After the bowl is full, pour the remaining tomato juice on top, put it in the oven until it browns on top and the juice decreases.


Lasagna with spinach

To start, preheat the oven to 190 degrees or in step 5. Melt 50 grams of butter in a saucepan and then put the flour. Cook for 2 minutes, stirring with a whisk, then add the milk. Make sure that the mixture does not have lumps. Now you can add the freshly ground pepper and bay leaf. Boil for 5 minutes and then turn off the heat.

Remove the stalks from the spinach and wash it then put 20 grams of butter in a pan and put the spinach. When cooked, drain the liquid and set aside the spinach. Chop it and mix it with ricotta cheese, a polish from the sauce prepared earlier and grated nutmeg, then season with salt and pepper.

In an oven tray, preferably made of heat-resistant glass, place the lasagna sheets, white sauce, spinach mixture and a little grated Parmesan cheese. Form layers until you run out of ingredients, but make sure the last layer is pasta, sauce and Parmesan.

Bake for 30 minutes or until the lasagna sheets are soft. Serve hot.


Lasagna with pumpkin and spinach

Boil the lasagna sheets in salted water for 3 minutes. Drain them and transfer them to a plate, greasing them with a little olive oil so that you can stick them.

Cook onion in 2 tablespoons olive oil over medium heat for 7 minutes. add the boiled spinach and cook for another 4-5 minutes. Add the garlic and leave it on the fire for another minute, seasoning with salt and pepper. Let everything cool down a bit.

Mix in a bowl the baked and mashed pumpkin, sour cream, nutmeg and hot paprika, a little salt and pepper.

In another bowl, mix ricotta with eggs, 3 quarters of Parmesan and half of Gruyere.

Grease a baking dish (22x33cm) and base a layer of mixture with pumpkin. Continue with a layer of lasagna sheets, then another layer of pumpkin puree, half of the spinach mixture and another layer of lasagna sheets. Then half of the cheese and egg mixture, and continue with lasagna sheets, pumpkin puree, spinach, then another layer of lasagna sheets and the rest of the ricotta.

Cover the pan with aluminum foil and bake for 40 minutes. Uncover the bowl, sprinkle the rest of the Parmesan and Gruyere and leave in the oven for another 10 minutes.

Let the lasagna cool for 15 minutes before serving.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


POST RECIPES Lasagna with spinach

Ingredient: 8 lasagna sheets, 800 g frozen spinach, 4 large mushrooms, an onion, 2-3 cloves garlic, 100 g soy cheese (tofu), 200-300 ml soy milk, 50 g margarine, salt, pepper.
Preparation: scald the spinach for 3-4 minutes in boiling water, then drain. Peel onions, garlic and mushrooms and chop finely. Saute onion and garlic in margarine for 3 minutes, then mushrooms for another 5 minutes. Add the spinach and mix. Add half the tofu and half the amount of soy milk, salt and pepper. Mix well and leave on very low heat for a few minutes. Separately, in a bowl, dissolve the remaining tofu in the remaining soy milk. In a heat-resistant glass bowl, first place a small amount of the spinach mixture, then the first layer of lasagna sheets (dried). Continue with spinach, then cream cheese and a layer of lasagna sheets until the ingredients are finished. The last layer should be lasagna sheets, over which is placed the second half of the mixture of tofu and soy milk. Put the dish in the oven for about 35 minutes.


Lasagna with pumpkin and spinach

Boil the lasagna sheets in salted water for 3 minutes. Drain them and transfer them to a plate, greasing them with a little olive oil so that you can stick them.

Cook onion in 2 tablespoons olive oil over medium heat for 7 minutes. add the boiled spinach and cook for another 4-5 minutes. Add the garlic and leave it on the fire for another minute, seasoning with salt and pepper. Let everything cool down a bit.

Mix in a bowl the baked and mashed pumpkin, sour cream, nutmeg and paprika, a little salt and pepper.

In another bowl, mix ricotta with eggs, 3 quarters of Parmesan and half of Gruyere.

Grease a baking dish (22x33cm) and base a layer of pumpkin mixture. Continue with a layer of lasagna sheets, then another layer of pumpkin puree, half of the spinach mixture and another layer of lasagna sheets. Then half of the cheese and egg mixture, and continue with lasagna sheets, pumpkin puree, spinach, then another layer of lasagna sheets and the rest of the ricotta.

Cover the pan with aluminum foil and bake for 40 minutes. Uncover the bowl, sprinkle the rest of the Parmesan and Gruyere and leave in the oven for another 10 minutes.

Let the lasagna cool for 15 minutes before serving.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Lasagna with spinach and salmon

1. Press the salmon with salt and freshly ground pepper and place it in a covered bowl in a steam bath or steamer. Leave it for 7-8 minutes, turning it halfway to the other side.

2. Meanwhile, bring the spinach to a boil, no more than a minute, and drain it.

3. Melt 25 g of butter in a saucepan and sauté the sliced ​​leeks.

4. Heat the rest of the butter in a larger bowl, add the flour and mix for 1-2 minutes. Then set aside and gradually pour the warm milk. Stir to form lumps and put back on the heat until the mixture is thick (about 3-4 minutes).

5. Set aside the prepared bechamel sauce and add the hardened leeks, mustard, dill and half of the Parmesan cheese, salt and pepper to taste.

6. Grease a deep pan with a little oil and pour a layer of bechamel sauce. Put a layer of leaves, then salmon and spinach very well drained. Repeat the layers until the ingredients are finished, but the last layer should be made of lasagna sheets. Pour the remaining sauce on top, sprinkle with the remaining Parmesan cheese and bake for half an hour.

7. Remove the tray from the oven, let it cool for 10 minutes and then cut and serve it to the guests with a lettuce.


Lasagna with spinach

The best lasagna with spinach

Because we know from our own experience that it is not always easy to convince the little ones to eat vegetables, here is a recipe for lasagna with spinach that will be to the liking of the whole family, but especially to the liking of the capricious little ones. We are sure that the little ones will surpass their own record for the amount of spinach eaten at one meal!

This vegetable lasagna recipe from the book Eat and look good - healthy, fast and appetizing recipes for a more beautiful life, by Andreea Raicu, is a lighter version of the classic lasagna with minced meat, but at least as tasty.

Don't forget the fresh basil that gives this traditional Italian dish an absolutely unmistakable taste!

Ingredients for lasagna with spinach

1 kg of fresh or frozen spinach

4 cloves of garlic (optional)

a few fresh basil leaves

How to make spinach lasagna?

Peel the onion and garlic and finely chop.

Half the amount of onion and garlic is fried in olive oil and then the spinach is added. Boil over medium heat for about 10 minutes until bound and the liquid is removed from the pan. At the end, put the nutmeg.

When the spinach composition has cooled, add the ricotta and cream. Season with salt and pepper.

Peel and grate the carrots on a small grater.

The other half of the onion and garlic is fried in olive oil, along with the grated carrots. Add the tomato juice, fresh basil leaves and leave on the fire for about 10 minutes. Season at the end.

Grease a pan with olive oil and then put a layer of lasagna sheets that are sprinkled abundantly with tomato sauce and then put a layer of spinach. Repeat until the spinach composition is finished. The last layer should be made of lasagna sheets, over which we put tomato sauce and grated Parmesan cheese.

Put the lasagna in the hot (medium) oven and leave for about 30 minutes. To see if it's ready, try the lasagna sheets with a fork: if it penetrates easily, it's ready!

Here you will find a healthy and tasty recipe for blueberry muffins with wholemeal flour.

100 healthy and balanced recipes

The secret of an impeccable figure: eat a balanced diet and never go hungry!”(Andreea Raicu)

Participate in the Eat contest and look good! and you can win a copy of the book Eat and look good - healthy, quick and appetizing recipes for a more beautiful life, with autograph from Andreea Raicu!


Lasagna with spinach

To start, preheat the oven to 190 degrees or in step 5. Melt 50 grams of butter in a saucepan and then put the flour. Cook for 2 minutes, stirring with a whisk, then add the milk. Make sure that the mixture does not have lumps. Now you can add the freshly ground pepper and bay leaf. Boil for 5 minutes and then turn off the heat.

Remove the stalks from the spinach and wash it then put 20 grams of butter in a pan and put the spinach. When cooked, drain the liquid and set aside the spinach. Chop it and mix it with ricotta cheese, a polish from the sauce prepared earlier and grated nutmeg, then season with salt and pepper.

In an oven tray, preferably made of heat-resistant glass, place the lasagna sheets, white sauce, spinach mixture and a little grated Parmesan cheese. Form layers until you run out of ingredients, but make sure the last layer is pasta, sauce and Parmesan.

Bake for 30 minutes or until the lasagna sheets are soft. Serve hot.


Lasagna with spinach and salmon

1. Press the salmon with salt and freshly ground pepper and place it in a covered bowl in a steam bath or steamer. Leave it for 7-8 minutes, turning it halfway to the other side.

2. Meanwhile, bring the spinach to a boil, no more than a minute, and drain it.

3. Melt 25 g of butter in a saucepan and sauté the sliced ​​leeks.

4. Heat the rest of the butter in a larger bowl, add the flour and mix for 1-2 minutes. Then set aside and gradually pour the warm milk. Stir to form lumps and put back on the heat until the mixture is thick (about 3-4 minutes).

5. Set aside the prepared bechamel sauce and add the hardened leeks, mustard, dill and half of the Parmesan cheese, salt and pepper to taste.

6. Grease a deep pan with a little oil and pour a layer of bechamel sauce. Put a layer of leaves, then salmon and spinach very well drained. Repeat the layers until the ingredients are finished, but the last layer should be made of lasagna sheets. Pour the remaining sauce on top, sprinkle with the remaining Parmesan cheese and bake for half an hour.

7. Remove the tray from the oven, let it cool for 10 minutes and then cut and serve it to the guests with a lettuce.