SPINACH LASAGNA BECHAMEL
This is from the new recipes from Moosewood Cookbook. I have not tried this, but am posting it to a request. I do not know how long to prepare, just guessed.
Provided by nancyal
Categories Spinach
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sauce: Heat the milk until very warm but do not bring to a boil.
- In another pan over medium heat, melt the butter.
- Do not let the butter brown.
- Whisk in flour and cook for 3 or 4 minutes, stirring constantly.
- Gradually add the hot milk.
- Continue to whisk until the sauce is thickened.
- add the freshly grated nutmeg if using.
- Sauté the garlic and onions in the butter or oil until the onions are translucent.
- Stir in the spinach and 1/2 cup of the parsley.
- Add a little water if the spinach is dry.
- Cook until the spinach wilts then remove it from the heat; set aside.
- Mix the remaining parsley, ricotta, eggs and 2/3 of the parmesan cheese together.
- You may cook the lasagna until al dente or don't cook them at all.
- Moosewood does not cook theirs, they just layer the raw noodles in the pan.
- Oil a large casserole or lasagna pan.
- Layer the ingredients as follows: 1 1/2 to 2 cups of sauce, 1/3 of the noodles, 1/2 of the spinach, all the mozzarella, 1 1/2 to 2 cups sauce, 1/3 of the noodles, all the ricotta mixture left, all of the spinach left, 1 1/2 to 2 cups of the sauce,the remaining noodles, the rest of the sauce, sprinkling the remaining parmesan cheese on top.
- Cover the casserole and bake at 350°F for 45 minutes.
- Uncover the casserole and bake for another 10 to 15 minutes.
- Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 1339.1, Fat 80.1, SaturatedFat 44, Cholesterol 283.5, Sodium 1298.1, Carbohydrate 100.3, Fiber 7.3, Sugar 5.4, Protein 57.2
CHICKEN & SPINACH LASAGNA IN BECHAMEL SAUCE
My new chicken lasagna got great reviews at lunch yesterday. I wanted a to make a special dish using one of Gary Langers new "Pomodori's Sauces". http://www.pomodorifoods.com/ This is what I came up with. Serve with a tossed salad and some garlic bread. Enjoy!
Provided by Diane Atherton
Categories Casseroles
Time 1h20m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees. Grease a large lasagna pan. I used PAM spray.
- 2. NOTE: I used oven roasted chicken breast. Rotisserie chicken would as well in this dish.
- 3. Combine cottage cheese, spinach and pesto; add salt and pepper to taste. Set aside until ready to layer lasagna.
- 4. Cook lasagna to directions, drain and set aside.
- 5. BEACHAMEL SAUCE: Melt butter in sauce pan over meduim head; add flour and whisk until smooth.
- 6. Gradually add half and half, milk and chicken stock. Continue cooking and stirring until mixture is thick and bubbly, add cream cheese and parmesan. Continue stirring until cheese has melted and mixture is smooth; remove from heat.
- 7. Add parsley and seasonings; set aside until ready to layer lasagna.
- 8. In a large lasagna pan start creating the lasagna by spooning 1/3 of the beachamel sauce in the bottom of dish, add a layer of noodles.
- 9. Add another layer of the bechamel sauce over the noodles, then add a layer of the cottage cheese/spinach mixture, a layer of chicken and top with shredded mozzerella. Repeat layer ending with a layer of lasagna noodles. Top with 1/2 of the marinara sauce and top with shredded mozzerella.
- 10. Bake for 30 minutes until bubbly around the edges.
- 11. Serve squares of lasagna in a bed of marinara sauce.
CHICKEN LASAGNA WITH SPINACH
My boyfriend and I love chicken lasagna with spinach. I never could find the "one" recipe that I really liked. I have a habit of gathering 3 or 4 different recipes and mixing them up to create my own. I have made this with and without chicken, either way it is wonderful.
Provided by Crystal
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 16
Number Of Ingredients 21
Steps:
- Heat 3 tablespoons butter and olive oil in a large skillet over medium heat. Add chicken, mushrooms, onion, 1/2 of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and stir in spinach; set aside.
- While chicken is cooking, bring 2 large pots of lightly salted water to a boil. Cook lasagna noodles in the boiling water in one pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Drop spinach into the boiling water in the second pot and blanch for 1 minute; pour into a colander to drain.
- Combine cream, half-and-half, remaining garlic, onion powder, sage, and bay leaf in a microwave-safe bowl. Microwave on high power in 1-minute increments until boiling; stir well.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x15-inch piece of aluminum foil with cooking spray.
- Melt remaining 5 tablespoons butter in a medium saucepan over medium-high heat. Add flour; stir and cook until golden brown, 2 to 3 minutes. Continue stirring and add cream mixture. Cook until thickened, about 3 minutes. Stir in 1 1/2 cups Parmesan cheese, remaining 1/2 teaspoon each salt and pepper, and nutmeg. Remove from heat.
- Meanwhile, mix ricotta cheese and 3 cups mozzarella cheese in a medium bowl. Fold in 1/4 cup of the cream sauce.
- Assemble lasagna in a deep 9x13-inch baking dish as follows, spreading ingredients in each layer: 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/3 of the noodles, 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/2 of the ricotta mixture, 1/4 cup cream sauce, 1/3 of the noodles, 1/2 cup cream sauce, remaining chicken-spinach mixture, remaining ricotta mixture, remaining noodles, remaining cream sauce, remaining Parmesan, and remaining mozzarella. Cover with the aluminum foil, sprayed-side down.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until top starts to turn golden, about 15 minutes more. Remove from oven and let rest for 10 minutes before serving.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 31.8 g, Cholesterol 126.1 mg, Fat 36.3 g, Fiber 2.4 g, Protein 30.4 g, SaturatedFat 21.7 g, Sodium 733.7 mg, Sugar 2.4 g
CHICKEN BECHAMEL LASAGNE
Make and share this Chicken Bechamel Lasagne recipe from Food.com.
Provided by lamarb
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Pre heat the oven to 375 degrees.
- For the Bechmel sauce, bring the oil and butter to high heat and stir in the flour a little at a time to avoid clumping.
- Add the milk and, stirring continuously, the salt, pepper, shallots, garlic, and bay leaves.
- Simmer for about 5 minutes, stirring occasionally. Discard the bay leaves and reerve.
- For the lasagna, place the two flours and the salt in the bowl of a stand mixer. With the mixer on low speed, drizzle in the oil until a smooth dough ball is formed and pulls away from the side of the bowl. Add a little water OR a little flour if the dough is too dry OR too wet.
- Turn the dough out onto a floured board and divide in to 8 or 10 manageable hunks.
- Run each hunk through a pasta sheeter to create lasagna sheets approximately 5x9.
- Pour enough of the Bechemel into a 5x9 baking dish to just cover the bottom and lay a sheet of pasta on top of it.
- Cover this sheet with the chicken and cover that with another sheet of pasta.
- Spread the mushrooms on top and cover with another sheet.
- Continue the layering by adding the Manchego, pasta, Pecorino, pasta, Taco cheeses, and pasta.
- Cover the layers with the remaining Bechemel sauce and top with the bread crumbs.
- Bake for 25 minutes and let set up 10 minutes.
Nutrition Facts : Calories 438, Fat 17.1, SaturatedFat 4, Cholesterol 26.8, Sodium 721.8, Carbohydrate 54.7, Fiber 4.2, Sugar 5.5, Protein 17.3
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