Simple Quick Easy How To Make Lasagne Fast Recipe Ricotta Cheese Spinach Filling Healthy Delicious

American lasagne is a comfort food for me. Rehydrated noodles, covered in can tomato sauce and sauteed ground beef, slathered with cheeses.
Ingenuity and adaptation drives us to peperoni chili dogs from bratwurst origins.
Every family has their own special lasagna recipe. Mine uses spinach because I have a hard time getting all of us to eat our greens.
There is no better way to get that daily intake of greens then to hide them in a delicious meaty lasagna.
Blooming your spices it’s a technique of heating dried spice with oil or water to enhance the flavor. Most straight spices take on a totally different profile after blooming them. I start blooming my black pepper by heating it up or roasting it in a pan and then grinding it into a powder and then blooming it again with butter.
Why does roast in peppercorns bring out the aroma in the flavor giving it a smoky and spicy taste that’s mild and fragrant. Is it magic.
Dicing onion makes the flavor more intense while hiding the onion in the sauce as it cooks down. The taste is there but you don’t see it. I’m dicing half a large onion to get about a quarter of a cup.
Garlic paste flavors meld much better than chopped garlic clove. It infuses the flavor throughout the whole dish especially in sauces
A drizzle of oil helps sauté and caramelize the onions to bring out the sweet flavor and cut out the bitterness.
Add about a teaspoon of black pepper a teaspoon of garlic powder to the sautéed onions. Seasoning as you go, I was once told. If each step has great taste, the whole dish will have great taste.
Just as the onion start to sweat throw in your ground beef and start to brown it and break it up.
You can never over season, I was once told. That, by the way, is entirely not true.
Break it down as it cooks making sure to break it up to get rid of all the chunks.
A sauce should be smooth and creamy, not thick and chunky. That might make it a stew. I’m not saying lasagne stew is a bad thing. I’m just saying that’s not what I’m going for here.
Add in your spaghetti sauce and then fill the jar with some water about half full and get all the sauce out of the jar and add the water into the ground beef.
Waste not, want not, I grew up hearing. If you never waste a grain of rice, you will never go hungry. The verdict is still out if that is hypothetical or a literal statement.
Let’s cover it up and let it simmer down to bring out all the flavor and meld all the flavors together
Start chopping up the spinach. I roll into bunches and slice it nice and thin to making sure to get the stems cut down so that it’s not stringy and chewy.
Chew can be great, for bubble gum and beef jerky. This is neither, so let’s avoid it.
Blanching spinach with hot water instead of boiling the spinach keeps it from getting mushy. At the same time allows you to pull out the water inside the spinach as you squeeze it out.
After squeezing out the water I add ricotta cheese and a couple eggs. maybe three.
And then sprinkle some garlic salt, black pepper, season salt, and Italian seasoning. This is the beginning of a beautiful relationship that becomes the spinach ricotta filling. Add a quarter cup of breadcrumbs as a binder. And then add cheese about a quarter cup, I’m using Gruyere cheese. Sorry Italy, but the Swiss can make some pretty good cheese too. Agree to disagree.
Yeah I’ll give it a good mix and let’s try to get that consistency of a soft dough. Unfortunately this is a little stiff so I’m going to add another egg to get that softer consistency.
Boil our lasagna pasta al dente and then drop it in an ice water bath to stop the cooking. I want it stiff, not cooked soft. As it bakes it’s going to get even softer and absorb the sauce and flavors from the cheesy spinach layer and sauce.
Start the layers with sauce and then noodles and then spinach cheese layer and then sauce and more noodles and more spinach cheese layer.
It has to have at least 3 layers to be considered lasagne.
The final layer are these mozzarella medallions that are going to melt into yummy goodness on top.
And into the oven she goes at 400° for 20 minutes. Cook it longer if you want to brown the cheese. I don't, it heats up better later.
After 20 minutes or so pull her out and let her rest. A good lasagna needs a little rest before she can be enjoyed.
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Chapters
00:00 - Intro
00:14 - Black Pepper
00:33 - Onion
00:43 -Garlic
00:52 - Saute
01:08 - Ground Beef
01:13 - Tomato Sauce
01:27 - Spinach
01:45 - Ricotta Cheese
02:25 - Boil Noodles
02:40 - Layers
03:01 - Into The Oven
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I love lasagna