LASAGNA WITH SPINACH AND ROASTED ZUCCHINI RECIPE - NY…
You may think of lasagna as a rich, heavy dish, but it needn’t be. There’s no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.
Provided by Martha Rose Shulman
Total Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
- Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
- Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http//schema.org, Calories 372, UnsaturatedFatContent 8 grams, CarbohydrateContent 38 grams, FatContent 16 grams, FiberContent 6 grams, ProteinContent 21 grams, SaturatedFatContent 7 grams, SodiumContent 862 milligrams, SugarContent 6 grams, TransFatContent 0 grams
SUVIR SARAN’S PALAK KI TIKKI (SPINACH AND ... - NYT COOKING
These are adapted from Suvir Saran’s potato patties called palak ki tikki, from his lovely cookbook “Masala Farm.” They are a striking green because of all of the raw spinach that gets packed into them. The big, spicy burgers are incredibly easy to put together and to cook. Suvir serves them with chutney, either green or tamarind, but we both agree that they’re delicious with plain old ketchup. I made a quick raita to serve with the burgers by stirring sweet pickle relish into plain yogurt.
Provided by Martha Rose Shulman
Total Time 50 minutes
Yield Makes 10 substantial burgers (about 3 1/2 inches)
Number Of Ingredients 11
Steps:
- Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a wide bowl and mash with a fork. Add remaining ingredients except panko or chickpea flour and oil and mix well with your hands, squeezing the ingredients together. There will still be small chunks of potato and potato skin in the mixture. Taste and adjust seasoning.
- Scoop out about 1/2 cup of the spinach-potato mixture, roll it with the palm of your hand to make a ball, and coat with panko or chickpea flour. Then press down to flatten to a 3 to 3 1/2-inch cake. Continue with remaining mixture. Chill for at least 1 hour.
- When you’re ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a large frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in pan and cook remaining patties. Keep patties in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
Nutrition Facts : @context http//schema.org, Calories 141, UnsaturatedFatContent 3 grams, CarbohydrateContent 23 grams, FatContent 4 grams, FiberContent 4 grams, ProteinContent 5 grams, SaturatedFatContent 0 grams, SodiumContent 337 milligrams, SugarContent 2 grams
More about "cooking fresh spinach recipe recipes"
SUVIR SARAN’S PALAK KI TIKKI (SPINACH AND ... - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Cuisine american, indian
Calories 141 per serving
- When you’re ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a large frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in pan and cook remaining patties. Keep patties in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
CREAMY CHEESY SPINACH DIP RECIPE | ALLRECIPES
From allrecipes.com
SPAGHETTI WITH SPINACH-AVOCADO SAUCE RECIPE | MYRE…
From myrecipes.com
SPINACH AND HAM QUICHE RECIPE | ALLRECIPES
From allrecipes.com
QUICK AND HEALTHY RECIPES - COOKING LIGHT | COOKING LIGHT
From cookinglight.com
LEMONY CHICKEN AND SPINACH SOUP RECIPE | MYRECIPES
From myrecipes.com
CHOW DOWN | EHOW
From ehow.com
EAT THE SEASONS
From eattheseasons.co.uk
SEA CUISINE
From seacuisine.com
CREAMY CHEESY SPINACH DIP RECIPE | ALLRECIPES
From allrecipes.com
SPAGHETTI WITH SPINACH-AVOCADO SAUCE RECIPE | MYRE…
From myrecipes.com
SPINACH AND HAM QUICHE RECIPE | ALLRECIPES
From allrecipes.com
QUICK AND HEALTHY RECIPES - COOKING LIGHT | COOKING LIGHT
From cookinglight.com
LEMONY CHICKEN AND SPINACH SOUP RECIPE | MYRECIPES
From myrecipes.com
CHOW DOWN | EHOW
From ehow.com
EAT THE SEASONS
From eattheseasons.co.uk
SEA CUISINE
From seacuisine.com
BROWSE PRODUCTS BY AISLE AND SECTION - WHOLE FOODS MARKET
From wholefoodsmarket.com
ITALIA - PINTEREST
From pinterest.it
From google.com.vn
ITALIA - PINTEREST
From pinterest.it
From google.com.vn