SCRUFFY AUBERGINE LASAGNE | JAMIE OLIVER PASTA RECIPES
Bringing together two big hitters – aubergine and lasagne – this recipe is guaranteed to make you smile. It’s cheesy, oozy and mega delicious, plus it’s really fun to make. First I steam the aubergine, to make it soft, silky and a total pleasure to eat, then I crisp it up with garlic, chilli, sage and lemon for added flavour, before turning it into the most scrumptious sauce. Enjoy!
Total Time 1 hours 35 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Place a large shallow casserole pan on a medium heat with 250ml of water.
- Prick the whole aubergines all over with a fork, halve lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes.
- Meanwhile, peel and finely slice the garlic, and pick the sage leaves.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.
- Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper.
- Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer.
- Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top.
- Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. I love this served with a big crunchy green salad dressed with balsamic vinegar.
Nutrition Facts : Calories 463 calories, FatContent 22.9 g fat, SaturatedFatContent 7.5 g saturated fat, ProteinContent 20.1 g protein, CarbohydrateContent 48.4 g carbohydrate, SugarContent 16.3 g sugar, SodiumContent 0.6 g salt, FiberContent 5.7 g fibre
QUICK MUSHROOM & SPINACH LASAGNE RECIPE | BBC GOOD FOOD
An easy vegetarian supper that's cheap to make too
Provided by Good Food team
Categories Dinner, Main course
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
- Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.
Nutrition Facts : Calories 301 calories, FatContent 16 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 16 grams protein, SodiumContent 1.15 milligram of sodium
More about "quarter sheets recipes"
HOMEMADE PASTA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 33 minutes
Category Pasta
Calories 200 calories per serving
- Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, linguine, tagliatelle, or pappardelle. Then, dust in semolina flour and set aside, or hang until dry (an hour will be enough time.) Store in a sealed container in the fridge and use within a couple of days, or freeze for 1 month.
HOMEMADE LASAGNE RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 4 hours
Cuisine italian
Calories 420 calories per serving
- Strip and finely chop the rosemary leaves and finely chop the bacon.
- Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
- Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
- Place the coarse grater attachment in your food processor (or you could use a box grater instead) and grate the Cheddar, then tip into a bowl.
- Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again.
- Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
- Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.
- While that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper.
- Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
- Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
- Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
- Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
- Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It’s a good idea to freeze them flat so that you can reheat them quickly and easily. It’s also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
- To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
- Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.
- Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
- Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.
CHERRY WINKS RECIPE - PILLSBURY.COM - EASY RECIPES …
From pillsbury.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 80 per serving
- Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
HOW TO MAKE LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine Italian
- Drizzle with a little extra virgin olive oil, put onto a baking tray and place in the preheated oven to bake for 30-40 minutes, or until golden-brown and bubbling. Serve in hearty wedges with a crisp green salad.
HOW TO MAKE LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine Italian
- Drizzle with a little extra virgin olive oil, put onto a baking tray and place in the preheated oven to bake for 30-40 minutes, or until golden-brown and bubbling. Serve in hearty wedges with a crisp green salad.
ALMOND BEAR CLAWS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 3.8
Total Time 60 minutes
Category Breakfast, Brunch, Desserts
Calories 352 calories per serving
- In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour. , In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened., Place dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give dough a quarter turn; roll into a 21x12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm., For filling, in a bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12x4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together over filling; seal edges and ends. Cut into 3 pieces., Place on parchment-lined baking sheets with folded edge facing away from you. With scissors, cut strips 4 times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. , Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.
THE DIFFERENCE BETWEEN HALF SHEET PANS, QUARTER SHEET PAN…
From epicurious.com
BETWEEN THE SHEETS COCKTAIL RECIPE - LIQUOR.COM
From liquor.com
THE 10 BEST BAKING SHEETS OF 2021, TESTED BY ALLRECIPES ...
From allrecipes.com
8 BEST COOKIE SHEETS FOR 2021 - RECIPES, PARTY FOOD ...
From delish.com
BAKING SHEETS - NORDIC WARE
From nordicware.com
THE 8 BEST BAKING SHEETS IN 2022
From thespruceeats.com
SIX EASY TO MAKE HOMEMADE HORSE TREAT RECIPES - KVSUPPL…
From kvsupply.com
BAKING SHEETS 101: THE DIFFERENCE BETWEEN COOKIE SHE…
From marthastewart.com
USA PAN® - BAKING SHEETS
From usapan.com
WILLIAMS SONOMA GOLDTOUCH® PRO NONSTICK NON CORRUGATED ...
From williams-sonoma.com
WILLIAMS SONOMA GOLDTOUCH® PRO NONSTICK NON CORRUGATED ...
From williams-sonoma.com
WHAT DOES FABRIC SOFTENER DO, AND DO YOU REALLY NEED TO ...
From marthastewart.com
GOOD EATS BY MIMI - SHARING RECIPES, BAKING TIPS AND FOOD ...
From goodeatsbymimi.blog
LINZER COOKIES | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
RECIPES - SPRINGERLE TRADITIONS
From springerletraditions.com
CHOCOLATE CHIP COOKIES | NIGELLA'S RECIPES | NIGELLA LAWS…
From nigella.com
20 GREAT VEGETABLE RECIPES – A COUPLE COOKS
From acouplecooks.com
GRILLED HALIBUT RECIPE | ALLRECIPES
From allrecipes.com
CHOCOLATE CHIP COOKIES | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
20 GREAT VEGETABLE RECIPES – A COUPLE COOKS
From acouplecooks.com
GRILLED HALIBUT RECIPE | ALLRECIPES
From allrecipes.com
MIDDLE-EARTH RECIPES - RECIPES FOR HOBBITS AND ELVES
From lotrscrapbook.bookloaf.net
HORIZON TECHNOLOGY FINANCE PROVIDES FOURTH QUARTER 2021 ...
From wfmz.com
TOP 10 DOG TREAT RECIPES 2022 - EASY HOMEMADE RECIPES
From pet.reviews
SHEET PAN PECAN PIE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
GOOGLE SHEETS: SIGN-IN
From docs.google.com
PRINTABLE TELLING TIME WORKSHEETS | TWINKL
From twinkl.co.uk
HOW TO MAKE DEER JERKY (PLUS 11 RECIPES) - HUNTING IN THE USA
From huntingintheusa.com
OUR ALL-TIME FAVORITE COOKIE RECIPES | BETTER HOMES & GARDENS
From bhg.com
RECIPES | LEAH ITSINES – LEAH ITSINES
From leahitsines.com.au