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Old 04-25-2012, 02:40 PM   #21
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@ Charlie,

Thanks so much for posting your ricotta spinach Vegetarian Lasagne for us.

I am going to give it a try next time I prepare it.

Kind regards.
Margi.
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Old 04-25-2012, 02:45 PM   #22
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@ Bolas,

Cool sense of humor ... The bowl of home made "cawl ", I was having for lunch just spirt out of mouth !

Very chilly here today and the cawl I made is lovely !


Kind Regards.
Margi.
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Old 04-25-2012, 04:23 PM   #23
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Quote:
Originally Posted by Margi Cintrano View Post
@ Charlie,

Thanks so much for posting your ricotta spinach Vegetarian Lasagne for us.

I am going to give it a try next time I prepare it.

Kind regards.
Margi.
You are welcome Margi.
What I do is I take 6 cups ricotta cheese (if it is not available I have used farmer’s and cottage cheese too, works well with all of them).
Two cup per layer. I grill or bake red bell peppers until the skin gets black and is easily to remove. Separately I sautéed mushrooms with onions and season to my liking. I use frozen defrosted spinach, that I live it as is. I end up with 2 cups of each ready/finished product. I mix the each ingredient in the food processor with cheese and some seasoning if need be + one egg. Separately of course, thus the name: Tri Color Lasagna. You can grade them as coarse or as fine as you like, I do it pretty fine, because I do not like peppers, my wife doesn’t like mushrooms and my kids do not like spinach, when mixed/chopped finely nobody is complaining. The rest is simple, assemble, bake, last 10 minutes of baking or so I add some graded cheese on the top, my wife likes cheddar, I like mozzarella, a lot of times we end up with half and half. When serving I like to sprinkle some graded parmegiano regiano. One question about Lasagna folks, mine comes out watery right away, I was told by the chef who gave me the recipe to leave it in the fridge until the next day and reheat before serving, and then it is nice and firm. Do you have this kind of problem or is it only mine?

P.S. I like to add some jalapeño peppers to red bell pepper mix, makes it spicy, but we like it that way.
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Old 04-26-2012, 12:44 PM   #24
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@ Charlie D.

Thanks so much for the recipe. I truly appreciate it.

Refrig To Firm : I do not have this problem, however, do be more cautious with all the ingredients you are using, including the lasagne sheets ( pasta ) and the draining of the lasagne too and the spinach --- large water content there. Do place the tray in the refrig, so it compacts and is more firm ... I am the Lasagne Queen ! Another point is: pat dry with absorbent paper towels and strain all well ---

I believe this is where the problem is ... the cheese: strain well too. I hope this helps.

My Oven Temperature: 375 farenheit and oven rack in middle position & preheated ...

This can be another item to explore ?

Too much butter or milk for the Besciamella or Bechamel ?

I am going to prepare it next week ( Spain´s Labor Day 1st - 5th ) while off on holiday ... With Kadesma´s Italian Shepherd´s Soup ...

Kind regards.
Margi.

Margi.
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Old 04-26-2012, 01:02 PM   #25
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Let me know how it comes out. I thing the bigger problem (sorry I will be braging right now) is that half of the time I only get a little pice of it for myself, as everybody else really likes it and usually by the time I get home most of it is gone.
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Old 04-26-2012, 01:08 PM   #26
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@ Charlie,

I believe you should prepare a larger Lasagne then, with no less than seven layers ...

I use a 13 x 9 inch enamel lasagne pan no less than 2 inches deep ( I use one that Chef Mario Batali recommended to me many years ago when I lived in Manhattan ). His 1st restaurant is close to my where my Grandmom Margherite lived, in the West Village.

Definitely shall let you know how your spinach vegetarian lasagne comes out.

Got to run,
Margi.
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Old 04-26-2012, 01:11 PM   #27
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@ Charlie,

I am inclined to think, that what the problem is; I bake my lasagne 45 minutes ... How long are you baking yours ? Seems too little time.

The refrig to chill should be 4 hours ---

Off to Supermarket.
Margi.
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Old 04-26-2012, 05:16 PM   #28
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I too bake at 375 for about 50 minutes. Most likely I do not drain spinach enough.
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Old 04-29-2012, 12:30 PM   #29
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@ Charlie D.

Just reporting in on the delicious Fresh Spinach Lasagne Recipe ... Firstly, made my own Lasagne Sheets, and my own Ricotta. I combined the Ricotta with Fresh Spinach ( blanched a few seconds ) with fresh Ceps ( Boletus Eduli ), Buffala di Mozzarella and Pecorino Sardo ... DYNAMIC. My final 7th layer was home made Besciamella ( Bechamel ).

Have a wonderful wkend.
Margi.
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Old 04-29-2012, 04:44 PM   #30
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Awesome, it sounds like much better idea than mine.
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