Tag: lasagna

The 10 best recipes for lasagna with vegetables – Italian Cuisine

The lasagna they are one of the most popular dishes of Italian cuisine, a classic that never goes out of fashion. The recipe famous all over the world is that of lasagna alla bolognese, typical of Emilia-Romagna, which embodies the idea of wealth of felsinea cuisine and combines tomato, béchamel and minced meat. But if you do not love meat and prefer a vegetarian version, you can easily vary the ingredients and prepare the lasagna that most do for you and your guests. Here ten delicious recipes of lasagna with vegetables, Selected for you by Sale & Pepe.

In the supermarket you will find baking pans ready for lasagna in the fridges and freezers, but nothing can be better than the full taste of a homemade oven-baked pan. Rich in flavor, their realization takes time but it is easy, so making lasagna ones ideal dish for Sunday lunch.

To cook an excellent lasagna, you can use pasta sheets of about 15 cm by 20 cm and good ingredients to fill the different layers.

There bechamel it is one of the characteristic ingredients. Prepare it this way: melt 90 g of butter in a saucepan, add 70 g of "00" flour and leave to toast over low heat for 1-2 minutes, stirring with a wooden spoon. Add 1 l of hot milk to the wire, stirring to prevent the formation of lumps; cook for another 10 minutes, continuing to mix until the mixture thickens.

If you do not love béchamel or you want to wander with your imagination, you can stuff the others with other sauces. Genoese pesto, with which you normally dress trenette or trofie, can become the ingredient in most of your vegetarian lasagna, as in the case of Lasagna with pesto enriched, super good, also completed by crescenza, green beans and potatoes.

To warm up your winter, try cooking Lasagna with yellow squash and winter vegetables, based on radicchio, pumpkin and leeks. The Lasagna with herbsinstead, they are stuffed with borage, watercress and Swiss chard amalgamated together by ricotta.

For a first course as well as a highly choreographic, choose the recipe of the Lasagna with zucchini and flowers: on the final layer, after having distributed zucchini and ricotta, we arrange whole pumpkin flowers with parmesan and butter that give an effect and inviting presentation.

For a refined lunch, try Saffron lasagna with asparagus.

Browse the ten recipes of our top ten, choose which lasagna with vegetables to prepare and put immediately to the stove. Enjoy your meal!

Lasagna with mushrooms, five recipes – Italian Cuisine

Among the combinations do not miss even those with ricotta, with pumpkin, with speck and scamorza and with stracchino and walnuts. Five original recipes to embellish this autumn dish

There is the recipe traditional lasagne alla bolognese, and then they exist lots variants. With ricotta, with sausage, with walnuts. Here five ideas for cooking of mushroom lasagne that will satisfy the tastes of the whole family.

Mushroom lasagne with speck and smoked cheese

To prepare the mushroom lasagne with the addition of speck and scamorza cut into slices and cook for a few minutes on high heat 350 grams of mushrooms, together with oil, a clove ofgarlic and a little' parsley chopped. Cut into pieces even one smoked scamorza whole and 250 grams of speck. Cook 300 grams of boiling water for a few minutes in boiling salted water lasagna, a little at a time to prevent them from sticking to each other. When they are cooked, begin to compose the layers on the pan. First a lot of bechamel (in all it needs 300 ml), then the puff pastry and then the word of scamorza with the pieces of speck and i mushrooms. After a good dusting of grated Parmesan cheese final, you leave in the oven at 180 degrees for about 30 minutes. The important thing is to serve lasagna with mushrooms, smoked bacon and smoked scamorza, to be able to taste them better.

Lasagne with mushrooms and ricotta

It starts by pouring a wire into a saucepanoil, frying for a few minutes a clove ofgarlic. In the meantime, 300 grams of meat are cleaned and cut into slices mushrooms, then pour into the pan with the sautéed mixture. Add a pinch of salt, remove the garlic clove and move the mushrooms in a bowl, along with 300 grams of ricotta cheese cool. In a large pot boil the lasagna and then all that remains is to combine all the ingredients, obviously in layers: bechamel (also in this case they are used in total 300 ml), puff pastry, mushrooms is ricotta cheese. To close, the usual sprinkling of Parmesan cheese and then in the oven at 180 degrees for 20-25 minutes.

Mushroom lasagne with stracchino cheese and walnuts

The first thing to do is to cut into pieces and brown 300 grams of mushrooms with a clove ofgarlic and a thread ofoil. It is roughly minced 50 grams of walnuts, boil them for a few moments lasagna and then we start with the preparation of the pan, to be fired at 180 degrees for 30 minutes: First layer of bechamel (again 300 ml), according to puff pastry and third with walnuts is stracchino (altogether 250 grams). Also in this case the recipe is completed by a generous sprinkling of grated cheese. The final result will be a triumph of decidedly greedy flavors.

Mushroom lasagna with pumpkin

Autumn is the season of pumpkin and also in the Lasagne With Mushrooms this vegetable will make its beautiful, indeed a very good figure. It starts by cutting into pieces 300 grams of pumpkin and 350 grams of mushrooms in thin slices. One clove is mincedgarlic is one shallot and leave to flavor in a pan with a little ' butter for a couple of minutes. It joins the pumpkin and half a glass of wine White, add salt and pepper and, after about 10 minutes, add i mushrooms. Cook for a couple of minutes and in the meantime prepare them lasagna with the usual procedure in salt water. At this point all that remains is to arrange the pan with the first layer of pasta; then it is the turn of the seasoning based on pumpkin and mushrooms, to which a handful of parmesan grated to avoid that the excessive sweetness of the vegetable unbalances the taste of the dish. After sprinkling with the remaining parmesan, they are baked to 200 degrees lasagna with mushrooms and pumpkin until the cheese on the surface has melted.

Mushroom lasagne with sausage and robiola

For this last recipe, we must start by roughly cutting 300 grams of mushrooms, to brown with a clove of 'garlic and a thread ofoil. In another pan, do the same with 300 grams of sausage. The two ingredients are combined in a bowl with three mozzarella in pieces and 100 grams of robiola. The lasagna is heated in salted water and then the "lasagna" is placed in the pan, creating a first layer of bechamel (always 300 ml), a second of pasta and then away with the seasoning based on sausage, mushrooms, mozzarella and robiola. It sprinkles everything with the inevitable grated cheese and get fired at 180 degrees for 25 minutes. Here is another easy and tantalizing recipe to prepare the tasty mushroom lasagna in an alternative way.

Vegetable, White Bean, and Orzo Soup

by Pam on September 17, 2014

Recipe revisited… I spent the day with my curtains closed and ice packs on my head due to an excruciating headache that has left me useless. Obviously, I am not able to cook a new recipe tonight so I thought I would re-post one that I’ve been craving. This soup is simple to make and is comforting, healthy, and delicious. I hope to be back to cooking tomorrow.

Originally posted April 1, 2011:

I had a busy day and didn’t have a lot of time to make dinner so I decided to use up what I had on hand and make a big pot of soup. I found carrots, zucchini, squash, spinach, and onion in the refrigerator (and luckily my neighbor had some celery I could have – thanks Cheryl!). I found some white beans and orzo in the cupboard and decided to throw them in the soup too. It was quick and super easy to make and tasted fantastic. I served my soup with feta cheese sprinkled on top but my kids preferred it without cheese.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes; add the minced garlic and cook for one more minute, stirring constantly. Add the broth, tomatoes, beans, and sea salt and freshly cracked pepper, to taste then cover with a lid and cook for 30-40 minutes, or until the veggies are tender. Add orzo and cook for 8 minutes then add the zucchini, yellow squash, and spinach. Taste and re-season if needed. Cook for 2 minutes then ladle into bowls. Top each bowl of soup with feta cheese and serve immediately. Enjoy.

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Vegetable, White Bean, and Orzo Soup

Yield: 8

Ingredients:

1-2 tsp of olive oil
1/2 sweet yellow onion, diced
3 carrots, diced
3 stalks of celery, diced
1/2 tsp dried basil
1/4 tsp dried oregano
2 cloves of garlic, minced
6 cups of chicken broth
1 15 oz can of diced tomatoes, drained
1 15 oz can of cannellini beans, drained
Sea salt and freshly cracked pepper, to taste
1/2 cup of orzo
1 cup of zucchini, diced
1 cup of yellow squash, diced
2 cups of baby spinach
Feta cheese, garnish

Directions:

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes; add the minced garlic and cook for one more minute, stirring constantly. Add the broth, tomatoes, beans, and sea salt and freshly cracked pepper, to taste then cover with a lid and cook for 30-40 minutes, or until the veggies are tender. Add orzo and cook for 8 minutes then add the zucchini, yellow squash, and spinach. Taste and re-season if needed. Cook for 2 minutes then ladle into bowls. Top each bowl of soup with feta cheese and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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