Ingredients
1- Pepper Sauce:
3 Tablespoon olive oil
1/2 large onion, chopped
2 Garlic Cloves
3 Red pepper
4 Tomatoes
Salt and pepper
2- The Bechamel:
6 Tablespoon butter
6 Tablespoon flour
5 Cups milk
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
3 Eggs
3- The Filling:
1 kg spinach
1/4 Cup olive oil
1 Onion, chopped
3 Large carrot
2 Large zucchini
3 Tablespoon grated parmesan cheese
2 Cups ricotta cheese
1 Cup mozzarella cheese
3 Tablespoons parsley,chopped
3 Eggs
Salt & pepper
16 Dry lasagna sheets
3 Tablespoon olive oil
1/2 large onion, chopped
2 Garlic Cloves
3 Red pepper
4 Tomatoes
Salt and pepper
2- The Bechamel:
6 Tablespoon butter
6 Tablespoon flour
5 Cups milk
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
3 Eggs
3- The Filling:
1 kg spinach
1/4 Cup olive oil
1 Onion, chopped
3 Large carrot
2 Large zucchini
3 Tablespoon grated parmesan cheese
2 Cups ricotta cheese
1 Cup mozzarella cheese
3 Tablespoons parsley,chopped
3 Eggs
Salt & pepper
16 Dry lasagna sheets
Method
1- Pepper Sauce:
- Heat oil in a pan, add the chopped onion and garlic and fry for 10 minutes.
- Grill the pepper on a direct fire till the skin is roasted put in a plastic bag so it will be easier to remove skin. Tie tightly, peel the skin, cut in halves and remove the seeds.
- Cut tomato into small pieces then add it to the onion and garlic and simmer for 20 minutes.
- Puree the tomato in a food mill then add it to the red pepper and beat in a blender and add the salt and pepper.
2- The Bechamel
- Heat the milk up but do not leave until boiling, set aside.
- Melt butter in a pan over a low heat, add the flour and keep on mixing it till it will be completely mixed.
- Add milk and mix well on a medium heat.
- Simmer for 20 minutes; add salt, pepper, and nutmeg.
- When the bechamel is warm add the egg after beating and mix together well.
3- The Filling:
- Wash spinach leaves and cut in small pieces.
- Heat a spoon of oil in a pan over a medium heat, fry the chopped onion for 15 minutes, and add spinach and mix.
- Grate a cup of carrot, add to the spinach, and slice the rest of the carrot to long slices, brush with a little oil and roast on a grill.
- Cut the zucchini in long slices same size as carrot brush with oil, roast on a grill.
- Mix the three kinds of cheese with, chopped parsley in a separate bowl, beat the eggs, and add to the cheese mixture.
- Mix 1/3 of the cheese mixture with spinach, mix well.
Directions for Lasagna:
- Cook the Lasagna sheets in boiling water, cool it under cool water, remove and brush with oil from both sides and set aside.
- Put little sauce in a rectangular tray with high edges until all the base is covered then put a layer of lasagna slices.
- Cover the lasagna slices with spinach mixture, cover with another layer of the lasagna.
- Put a layer of the cheese mixture till completely cover the lasagna.
- Repeat the same steps put another layer of lasagna, a layer of zucchini, and a layer of lasagna slices, a and little of cheese and a layer of carrot, finally a layer of lasagna slices.
- Cover the last layer of lasagna completely with the bechamel sauce, place in a preheated oven of 350 F for 45 minutes till it becomes golden brown.
- Set aside to cool slightly, cut into squares .When served put little of the sauce on the plate and lasagna piece on the top.
- Heat oil in a pan, add the chopped onion and garlic and fry for 10 minutes.
- Grill the pepper on a direct fire till the skin is roasted put in a plastic bag so it will be easier to remove skin. Tie tightly, peel the skin, cut in halves and remove the seeds.
- Cut tomato into small pieces then add it to the onion and garlic and simmer for 20 minutes.
- Puree the tomato in a food mill then add it to the red pepper and beat in a blender and add the salt and pepper.
2- The Bechamel
- Heat the milk up but do not leave until boiling, set aside.
- Melt butter in a pan over a low heat, add the flour and keep on mixing it till it will be completely mixed.
- Add milk and mix well on a medium heat.
- Simmer for 20 minutes; add salt, pepper, and nutmeg.
- When the bechamel is warm add the egg after beating and mix together well.
3- The Filling:
- Wash spinach leaves and cut in small pieces.
- Heat a spoon of oil in a pan over a medium heat, fry the chopped onion for 15 minutes, and add spinach and mix.
- Grate a cup of carrot, add to the spinach, and slice the rest of the carrot to long slices, brush with a little oil and roast on a grill.
- Cut the zucchini in long slices same size as carrot brush with oil, roast on a grill.
- Mix the three kinds of cheese with, chopped parsley in a separate bowl, beat the eggs, and add to the cheese mixture.
- Mix 1/3 of the cheese mixture with spinach, mix well.
Directions for Lasagna:
- Cook the Lasagna sheets in boiling water, cool it under cool water, remove and brush with oil from both sides and set aside.
- Put little sauce in a rectangular tray with high edges until all the base is covered then put a layer of lasagna slices.
- Cover the lasagna slices with spinach mixture, cover with another layer of the lasagna.
- Put a layer of the cheese mixture till completely cover the lasagna.
- Repeat the same steps put another layer of lasagna, a layer of zucchini, and a layer of lasagna slices, a and little of cheese and a layer of carrot, finally a layer of lasagna slices.
- Cover the last layer of lasagna completely with the bechamel sauce, place in a preheated oven of 350 F for 45 minutes till it becomes golden brown.
- Set aside to cool slightly, cut into squares .When served put little of the sauce on the plate and lasagna piece on the top.
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