How to make Spinach and Mozzarella Lasagne -
Fresh spinach and plenty of, Romano and mozzarella make this a cheesy and hearty vegetarian dish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach (पालक), Olive oil (ऑलिव आइल)
Cuisine : Italian
Course : Noodles and Pastas
For more recipes related to Spinach and Mozzarella Lasagne checkout Spinach And Mozzarella Lasagna, Spinach Gnocchi with Tomatoes. You can also find more Noodles and Pastas recipes like Aubergine And Penne Bake, Peanut Pasta, Broccoli Mushroom and Penne Bake, Spicy Noodles With Ginger And Vegetables.
Spinach and Mozzarella Lasagne Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Spinach and Mozzarella Lasagne Recipe
Spinach (500 grams) 2 medium bunches
Olive oil 2 tablespoons
Onion finely chopped 1 medium
Garlic cloves crushed 4
Tomatoes blanched, seeded and roughly chopped 4 large
Salt to taste
Black peppercorns toasted and crushed 5-6
Mozzarella cheese grated 1/2 cup
Processed cheese grated 1/2 cup
Fresh lasagne :
Refined flour (maida) 1 cup
Olive oil 1 tablespoon
Egg yolks 2
White sauce :
Refined flour (maida) 2 tablespoons
Nutralite 2 tablespoons
Milk 2 cups
Salt to taste
White pepper powder to taste
Garnish :
Parsley chopped fresh 2 tablespoons
Method
Step 1
Blanch the spinach and refresh under running water. Drain in a colander and squeeze to remove excess water and chop coarsely.
Step 2
Heat the oil in a pan, add the onion and garlic and cook until the onion has softened slightly. Add spinach and cook till quite dry. Add the tomatoes and cook for about two minutes. Season with salt and crushed black peppercorns and set aside.
Step 3
Sift the flour and one fourth teaspoon salt together. Make a well in the centre and pour in the olive oil and mix into the flour. Add the egg yolks and knead into a moderately hard dough. Knead lightly for five to ten minutes. Cover the dough with a damp cloth and set aside for ten minutes.
Step 4
Divide the dough into three parts and roll out on a floured board into twelve-inch squares. Cut each square into six-inch wide strips and cook in four cups of boiling salted water for three minutes. Drain the strips and put in cold water and set aside.
Step 5
Preheat oven to 200°C/400°F/Gas Mark 6.
Step 6
To make the white sauce melt the Nutralite in a heavy bottomed pan and add the flour. Cook for two to three minutes on low heat till fragrant.
Step 7
Add the warm milk, whisking vigorously to prevent lumps from forming. Add the salt and white pepper powder and cook for four to five minutes till sauce thickens. Pass the sauce through a sieve.
Nutrition Info
Calories : 1967 Kcal
Carbohydrates : 162.8 gm
Protein : 66.6 gm
Fat : 116.5 gm
Other : Fiber- 22.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
