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Lasagna with spinach and chicken

Lasagna with spinach and chicken

We start by seasoning the chicken breast fillets with salt and pepper and then sprinkle a drop of olive oil. In a grill pan, fry the chicken breast without the addition of olive oil. Then wash the spinach well and cut it into strips. Put the finely chopped garlic in the grill pan together with a tablespoon of olive oil and cook for 1 minute, without burning. Add the spinach and leave it for about 3-4 minutes on medium heat, then put it aside. For the tomato sauce, heat a ligure of olive oil, then add the canned tomatoes and season with salt and pepper, then add the basil with oregano. Let it boil for 10 minutes.

Now we move on to the lasagna assembly. On the bottom of a heat-resistant tray we put 3 tablespoons of sour cream and 3 tablespoons of tomato sauce, then lasagna sheets, 3 tablespoons of sour cream and 3 tablespoons of red sauce, sprinkle the spinach and diced chicken breast. On top, grate enough cheese to cover the chicken and spinach and add a little ground nutmeg. Repeat the arrangement until the filling is finished. I had 4 layers, the top one being the one covered with sour cream, tomato sauce, broken mozzarella and grated cheese.

Bake in the preheated oven at 200 degrees for about 20 minutes or until it turns golden. Enjoy!


Lasagna with spinach and chicken

If you like pasta but want to cook it differently than with bolognese sauce, I suggest lasagna with spinach and chicken.

Ingredient (or tray of 20 * 25 cm):

5 chicken breast fillets about 500 grams

homemade cream or cream with 20% fat

oregano basil olive oil

We start by seasoning the chicken breast fillets with salt and pepper and then sprinkle a drop of olive oil. In a grill pan, fry the chicken breast without the addition of olive oil. Then wash the spinach well and cut it into strips. Put the finely chopped garlic in a pan with a tablespoon of olive oil and cook for 1 minute, without burning. Add the spinach and leave it for about 3-4 minutes on medium heat, then put it aside. For the tomato sauce, put a tablespoon of olive oil on medium heat, then add the canned tomatoes and season with salt and pepper, then add the basil with oregano. Let it boil for 10 minutes.

Now we move on to the lasagna assembly. On the bottom of a heat-resistant tray we put 3 tablespoons of sour cream and 3 tablespoons of tomato sauce, then lasagna sheets, 3 tablespoons of sour cream and 3 tablespoons of red sauce, sprinkle the spinach and diced chicken breast. On top, grate enough cheese to cover the chicken and spinach and add a little ground nutmeg. Repeat the arrangement until the filling is finished. I had 4 layers, the top one being the one covered with sour cream, tomato sauce, broken mozzarella and grated cheese.

Bake in the preheated oven at 200 degrees for about 20-25 minutes or until it turns golden. Enjoy!


Method of preparation

For this recipe, I was inspired by Teo's blog, a housewife that I appreciate and follow with interest because she has wonderful recipes.

In a tray lined with baking paper, place the washed and quartered tomatoes.
Sprinkle with a little olive oil, season with salt and herbs of Provence, then put them in the preheated oven at 180 degrees for 40 minutes.
While the tomatoes are in the oven, boil the spaghetti according to the instructions on the package, then drain them and pour them into a stream of cold water.
In a larger skillet, heat the finely chopped garlic in the hot oil for 1 minute, then add the diced chicken and season with salt, pepper and pepper paste.
When the meat changes color and texture, add the spinach (washed with cold water and drained) and the ripe tomatoes. Gently mix all the ingredients, and after 1 minute add the spaghetti and simmer for another 3 minutes.
If necessary, season to taste with salt and pepper.
Remove from the heat and add the grated Parmesan cheese.
Serve hot with a little Parmesan cheese sprinkled on top.

Pasta with goat cheese, spinach and chilli

1. Boil the pasta in boiling salted water. . 2. Heat the oil in a pan

Tortellini with yogurt and ham sauce

Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham


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 mode 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.


CHICKEN LASAGNA WITH COW CHEESE, PESTO AND SPINACH I Recipe + Video

Hello dear lusts, today we prepared the CHICKEN LASAGNA WITH COW CHEESE, PESTO AND SPINACH. This is my version of lasagna, but you can replace the cottage cheese with ricotta and you can replace the chicken breast with baked chicken or turkey, left for the next day. It is easier to make than the classic beef version. I hope you like my chicken lasagna with pesto cottage cheese and spinach and enjoy it with pleasure. Have a tasty day and a good appetite.

Ingredient:

  • 1 kg. - chicken breast
  • 12- 16 lasagna sheets
  • 100 gr. - mozzarella
  • 20 gr. - Grated Parmesan cheese
  • 400 gr. - soft cow's cheese
  • 150 gr. - spinach
  • 100 gr. - pesto
  • 1 or

For the sauce:

  • 500 ml. - Chicken Soup
  • 700 ml. - milk
  • 80 gr. - butter
  • 70 gr. & # 8211 flour
  • 3 cloves of garlic
  • 50 gr. - Grated Parmesan cheese
  • 1 teaspoon - small dehydrated onion
  • 1 knife tip - ground nutmeg
  • Salt and black pepper

Difficulty: small

Preparation time: 15 minutes

Cooking time: 1 hour and 10 minutes

Total time: 1 hour and 25 minutes

Number of servings: 6-8

Method of preparation:

  1. Put the chicken breast in a large saucepan with water. Put the pan on medium heat and add a tablespoon of salt over the meat, leave it until the water starts to boil and you will see how the meat foam forms. Remove the foam with a spoon or foamer. When the water starts to boil, turn down the heat slowly and let the chest cook for another 15-17 minutes. Then take out the chicken breast on a plate and let it cool.
  2. Meanwhile, prepare the sauce: Heat a large saucepan over low heat. Put the butter and let it melt, then add the flour and stir continuously for a minute (so that the flour bakes a little). Gradually pour the chicken soup and mix well with the whisk avoiding the formation of lumps, then pour the milk, also continuing to mix with the whisk. Let the sauce simmer for about 7 minutes (stirring occasionally). After the sauce has obtained a thicker consistency, add the onion, nutmeg, ground pepper, crushed garlic, cheese and a little salt. Stir a little more and remove the sauce from the heat.
  3. Cut the chicken breast into medium cubes or whatever you want.
  4. Keep 4 saucepans aside. Then return to the saucepan with the sauce and add the chopped chicken breast in it, mix together until the meat is completely covered with the sauce.
  5. Take another bowl and put in it the cottage cheese, pesto sauce, chicken egg and salt to taste. Mix everything together.
  6. It's time to assemble the lasagna: Spread a sauce polish stored earlier so that it covers the surface of the tray and cover with 3-4 sheets of lasagna (depending on the size of the tray), I have to break them into smaller pieces because the tray is not square or rectangular in shape.The first layer: Spread 1/3 of the meat sauce over the lasagna sheets, then spread over ¼ of the cheese. Put the whole surface of spinach cut into medium pieces. Repeat the same procedure with the following layers. The last layer, ie the fourth: Cover the lasagna sheets with the sauce kept earlier, spread the remaining cheese over the entire surface. Grate mozzarella and parmesan on top.
  7. Place the tray covered with aluminum foil in the preheated oven at 180 degrees C for 35 minutes. Then remove the foil and bake for another 15 minutes or until nicely browned.
  8. Remove the lasagna from the oven, let it sit for 15 minutes, then cut it and serve it with pleasure. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Spinach thaws long before.

The oven is preheated to 210 ° C.

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

Grease with butter, a rectangular bowl, deep enough, add a layer of lasagna, a start of salmon, a start of spinach and parmesan. Then continue in the same way with the rest of the ingredients.

Add salt and pepper and cover with sour cream and a little Parmesan cheese. Bake for 25 minutes.


How to prepare lasagna with chicken, spinach and cheese

Boil the leaves in salted water for 8-10 minutes. Then drain and rinse with cold water.

Melt the butter and cook the onion and garlic together. Add flour, salt, chicken broth and milk and boil the mixture for 1 minute. Stir in mozzarella and 1/4 cup parmesan and add the spices.

Spread 1/3 of the sauce on the bottom of a tray and place 3 sheets of lasagna on top, followed by ricotta and chicken. Put another layer of 3 lasagna sheets over the chicken, 1/3 of the sauce, the spinach and the 2 remaining cups of mozzarella with 1/2 cup of parmesan. Put the last lasagna sheets on top, cover them with the remaining sauce, parsley and the rest of the Parmesan cheese.

Bake everything in the preheated oven at 180oC for 35-40 minutes.


Lasagna with salmon and spinach & # 8230

I think I've told you many times before that I like pasta and that I would eat it all the time. I could very well be a kind of Garfield who eats lasagna all day and I admit that at one point I became obsessed with eating lasagna. It was actually just a relentless search for a very good lasagna that would satisfy me. I realized after a while that I can't really find her. I had not eaten a real lasagna, but I felt that what I kept eating did not amount to the true value of this food. After a series of many disappointments, I finally understood that if I wanted to eat an absolutely delicious lasagna, I would have to get my hands on it. At that time I didn't cook much and I didn't know that I had such a passion hidden in me, but pasta always aroused feelings in me that made me push my limits.

It was, of course, then a lasagna bolognese. I only do it very rarely because it is still heavy and because we can't help but eat like desperation from it. Although I managed to pose for the blog at one point, it didn't end up here. Who knows, maybe at some point it will arrive & # 8230

In the meantime, I came to try and appreciate other forms of lasagna. I made a very good lasagna with salmon and spinach last weekend. I wanted to try it for a long time, especially since I did some kind of experiment on this topic about 2-3 years ago.

Because in the meantime we have matured and because we are trying to live a healthier life at least in some places, I decided that it would be better than instead of the much larger tray where I made lasagna before making lasagna this time. a cake tray. They came out like this 4 servings of lasagna for which I used: 4 cloves green onions, 4 cloves of green garlic, 800 gr frozen spinach, 450 gr salmon, 200 ml cream for cooking, 10 lasagna sheets, 180 gr cheese, 8 cherry tomatoes, ground coriander, freshly grated nutmeg.

I started by heating the pan with a drizzle of olive oil in it. I put chopped onion and green garlic in it.
After the onion and garlic have softened, I added the frozen spinach. I put the lid on and left it on low heat for 10-12 minutes. I then took the lid, mixed it well and let it boil over high heat and the liquid evaporated.During this time I cut the salmon into cubes and mixed well with ground coriander.

I spent a lot of time thinking about whether to make bechamel sauce for this recipe and in the end I chose not to. It seemed to me that it would make the food somewhat unnecessary and then I chose to simply use cream for cooking. I had a 200 ml box that I divided ochiometrically like this: I put a small part over the salmon so that it would only melt with cream, not puddle in it. I mixed most of it with the chopped spinach in a bowl after it was ready. One last part, probably no more than I put in the salmon, I mixed it with the grated cheese. I kept very little cream and to put on the bottom of the lasagna tray.

The spinach, as I said above, I took it out in a bowl to cool and mixed it with liquid cream and freshly grated nutmeg.

Then I started assembling the cake-shaped lasagna. I greased the form with very little soft butter, I put a drop of liquid cream and over 2 sheets of lasagna. My 30 cm long shape is shorter than the length of two lasagna sheets so I chose to break one of the sheets very carefully so that the overlap of the two sheets is minimal. If I didn't do that, I would have an area of ​​lasagna with a lot more pasta than the rest.

The sequence then was as follows: half the amount of salmon, lasagna sheets, half the amount of spinach, lasagna sheets, and salmon, and leaves, and spinach and finally and leaves. On top I put the grated cheese mixed with liquid cream and a pepper powder. I cut the cherry tomatoes in half and put them on absorbent kitchen paper for half a minute before placing them on top of the grated cheese.

On the edge and among the halves of beautifully arranged tomatoes I sprinkled dried basil.

I put the tray in the preheated oven at 180 degrees for 40 minutes. In the last 5 minutes I set fire to 200-210 degrees to brown nicely on top. After turning off the oven, I let the tray rest in the oven for another 5 minutes.

It is known that lasagna should be left to rest for a while before being cut. After cutting it, be very careful that it probably still burns. I know people who don't like spinach very much and who hardly refrained from attacking this goodness when it was still too hot.

I would not have thought a few years ago to make this lasagna and I like it so much. I would still eat a portion, if I had more.
What I really like about the tomatoes above (apart from the extraordinary color) is that they are baked and somehow sealed on the cut without drying, so you will be surprised when you eat them to find that they are still full of juice.

Yes, another very delicious colorful food, as I like it! I wish you a colorful weekend as well!


Lasagna with spinach and tofu

Boil the pasta in water with a little salt, drain and set aside. Put the sesame seeds in a tray and bake a little in the oven (be careful not to bake too hard, because they become bitter). Then pass through a coffee grinder and mix in a bowl with tofu (soy cheese), yeast flakes, Vegeta spice, dill, spinach and salt to taste.

This composition is also left out. Separately, harden the onion and garlic in a little water and two tablespoons of oil. Add tomato juice, tomato paste, salt, lemon juice, honey, bush yoghurt and oregano. Let the sauce boil for 5-6 minutes.

In a Jena tray, place a layer of sauce, over which are placed: a layer of lasagna, a layer of tofu with spinach. Repeat the layers so that the last layer is the sauce. Put the tray covered with aluminum foil in the oven for 25 minutes, then uncover it and leave it in the oven for another 5 minutes.