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Lasagna, Vegetable Lasagna recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. Edited by New York City Chef.
Hotelsuche Búsqueda hoteles Rechercher hôtel NY Hotel Ricerca Alberghi Zoek Hotel Pesquisa Hotel
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 03/28/03 : Lasagna, Vegetable Lasagna
"Lasagna"
Daily Tour Pictures - Page 1 of 2 - Page 2 of 2 - Soap Opera - Daily Recipes
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To our Troops Thanks, We Love You!
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1 lb. Green lasagna noodles
6 shallots; or 1 cup onion, diced
3 cloves of garlic, crushed
2 cups fresh mushrooms, sliced
2 tablespoons green olive oil
2 lb. Fresh spinach leaves, without stems
1 teaspoon Italian herb seasoning
1/3 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper
1 cup skim milk ricotta cheese
1/2 cup Parmesan cheese, freshly grated
1 cup pimentos, minced (plus 4 tablespoons for the topping)
1 cup fresh Italian parsley, chopped
1/2 cup mozzarella cheese, shredded
Preheat the oven to 325 degrees. Boil the water to cook the pasta in a large pot. In a large frying pan, sauté the shallots, garlic, and mushrooms in the oil for 3 minutes. Add the spinach leaves, Italian herb seasoning, nutmeg, and cayenne pepper; Continue cooking covered for 5 minutes. Remove from the flame. Put the ricotta cheese, Parmesan cheese, and pimentos in a large bowl and blend thoroughly with the parsley until well mixed. Drain the lasagna noodles and rinse in cold water. Line the noodles on a flat surface. Layer the noodles in a 2 quart baking dish (long dish). Spoon a layer of the spinach mixture over the noodles, and then a layer of about 1/4 cup of the ricotta mixture and 2 tablespoons of Parmesan cheese. Make three layers of lasagna noodles, spinach sauce, and ricotta mixture with Parmesan cheese. After layering the noodles and sauce, top with shredded mozzarella and pimento bits. Bake for 8 to 10 minutes. Let the lasagna set and cool for 10 minutes before cutting or serving. Serves 8.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Magazine,
Monday - Friday.
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