Tasty Italian Lasagna Enjoy Spicy Lasagna with your Family and Friends , full with nutrition. Ingredients 1/2 kg lasagna noodles 400 gram ricotta (Cheese) 1 cup shredded mozzarella Cheese ¼ cup grated parmesan Cheese ( type of hard cheese) 1 large Egg 300 granm frozen spinach 2½ cups marinara sauce or Pasta Sauce to taste salt and pepper as needed non-stick spray Instructions Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until soft but not soggy… about 12-15 minutes. When they are finished cooking, drain in a colander. While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about ¼ tsp of salt. Mix until well combined. When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray. On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles. Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are “back ups” in case any of the others rip during assembly). Pour the marinara sauce/ paste sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking. Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate. How to make Ricotta (Cheese) at home What You Need Ingredients 1/2 gallon whole milk, not UHT pasteurized (see Recipe Notes) 1/3 cup lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers) 1 teaspoon salt, optional Equipment 4-quart pot Instant read thermometer or candy thermometer Measuring spoons Cheese cloth Strainer Mixing bowl Slotted spoon Instructions Warm the milk to 200°F: Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil. Add the lemon juice and salt: Remove the milk from heat. Pour in the lemon juice or vinegar (or citric acid) and the salt. Stir gently to combine. Let the milk sit for 10 minutes: Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes. Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.) Drain the curds for 10 to 60 minutes: Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it. Use or store the ricotta: Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week. Recipe Notes Whole vs. 2% vs. Non-Fat Milk: While whole milk is our favorite for making ricotta, 2% milk can also be used, though the ricotta is slightly less rich and creamy. Avoid using skim and nonfat milks; these dont separate as easily into curds and whey. Pasteurized Milk: Pasteurized milk is fine to use for making ricotta, but avoid UHT (Ultra High Temperature) pasteurized milk as this process changes the protein structure of the milk, preventing it from separating. Making Fresh Ricotta Salata: If youd like to make a fresh farmers cheese (ricotta salata) from this ricotta, wrap it in cheese cloth and press it beneath a weighted plate in the refrigerator overnight. Using the Leftover Whey: The leftover whey can be used in place of water in any baking recipe, whizzed into smoothies, or drunk on its own over ice.
Posted on: Tue, 02 Dec 2014 03:10:23 +0000
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