Esta es una exhibición prevé de cómo se va ver la receta de 'Spinach Lasagna' imprimido.

Receta Spinach Lasagna
by Jeff Basenberg

Spinach Lasagna
Calificación: 3.5/5
Avg. 3.5/5 1 voto
  Estados Unidos American
  Raciónes: 6 Servings

Ingredientes

  • 2 Tbsp Olive Oil
  • 6 Large Onions(2 white, 2 red, 2 yellow) halved and thinly sliced
  • 6 cloves garlic, chopped
  • 1 1/2 cups lowfat chicken or vegetable stock, divided
  • 6 scallions, thinly sliced
  • 1 tbsp dried oregano
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 9 whole-wheat lasagna noodles
  • 2 packages (9 oz each) frozen spinach
  • 1 tbsp all-purpose flour
  • 1 egg
  • 2 cups part-skim ricotta
  • Grated zest of 1/2 lemon
  • Olive oil cooking spray
  • 1 cup grated Parmesan, divided

Direcciones

  1. Heat Oven to 375
  2. Ina large saute pan over medium heat, heat oil. Add onions and garlic; toss to coat
  3. Add 1 cup stock; cover and reduce heat; simmer until onions are soft, 20 minutes. Reserve 1/2 cup liquid
  4. Add scallions, oregano, salt and pepper to onion mixture; increase heat to medium and cook, stirring, until liquid evaporates, 20 minutes
  5. Cook noodles as directed on package; drain and blot dry.
  6. Cook spinach as directed on package; drain, squeeze dry, and season with salt and pepper.
  7. In a small saucepan over medium heat, melt butter. Add flour; stir until roux is brown, 2 to 3 minutes
  8. Add remaining 1/2 cup stock to reserved liquid; whisk into roux until thick, 5 minutes
  9. In a bowl, beat egg; stir in ricotta and zest.
  10. Coat a 9" x 13" pan with cooking spray; spread half of stock-roux mixture on bottom
  11. Line pan with 3 noodles; layer on half of onion and ricotta mixtures, half of spinach and 1/3 cup Parmesan
  12. Repeat layer
  13. Top with remaining 3 noodles, half of stock-roux mixture and 1/3 cup grated Parmesan.
  14. Cover with foil; bake until light brown, 50 minutes
  15. Reduce heat to 325; remove foil and bake 15 minutes more
  16. Let lasagna sit 15 minutes; server