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I love the crunchy edges of lasagna! This was absolutely genius and I was inspired by @giadadelaurentiis …. I just left out the sausage …
4 tablespoons olive oil, divided
1/2 teaspoon salt, plus more for the pasta water
1 pound lasagne pasta broken into 2-inch pieces
1 clove garlic, chopped
1/2 teaspoon red pepper flakes
1 (5- ounce) container baby spinach
1 cup ricotta cheese
4 cups tomato sauce of your choice
2 1/2 cups shredded low moisture mozzarella, divided
1 1/2 cups freshly grated parmesan cheese, divided
Preheat the oven to 425 degrees F. Oil a straight sided 12 x 17-inch baking sheet with 1 tablespoon olive oil. Set aside.
Heat a medium skillet over medium heat. Add 1 tablespoon oil along with the garlic and pepper flakes to the hot pan. Cook, stirring often until fragrant, about 1 minute. Add the spinach and the salt and cook, stirring often, until the spinach is almost completely wilted, another minute. Place the spinach in a bowl., let cool. Add the ricotta cheese and stir to combine. Set aside.
Bring a large pot of water to a boil over high heat. Be sure it is a large enough pan to allow the pasta to have room . Season generously with salt. Cook the pasta for 5 minutes or until aldente , stirring often to avoid clumping . Drain well.
in a separate bowl, add the pasta, 1 cup mozzarella cheese and 1/2 cup parmesan cheese and stir to combine.
Spread the entire mixture on the prepared 12 x 17-inch baking sheet. Dollop the pasta with the ricotta-spinach mixture, and sprinkle with remaining 1 1/2 cups mozzarella and 1 cup parmesan cheeses. Bake until the pasta is tender, the sauce is bubbly, and the top is lightly browned, about 30 minutes. Remove from the oven and let rest for 5 minutes before cutting into squares .