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Asparagus in Lasagne sheets

Asparagus in Lasagne sheets

1. Peel the asparagus and put it in a pot of boiling water. Add a little salt. Boil over medium heat for 10-15 minutes. Then remove from the pot and drain on a kitchen towel.

2. Boil the lasagna sheets for about three minutes in the water in which the asparagus was boiled. Then put them in cold water for a short time.

3. Add salt and pepper to the Philadelphia cheese.

4. Wash the tomatoes, cut them into cubes.

5. Two lasagna sheets are placed next to each other, 1 cm on top of each other. Spread a tablespoon of cheese over which is placed ham and pieces of asparagus-6 pieces.

6. Put the tomatoes on top and then season the onion with pepper and carrot.

7. Then roll and put in greased form with butter.

8. Repeat the procedure twice more.

Sliced ​​Emmentaler cheese is placed over rolls.

9. Bake until the cheese turns golden at 200 ° C.

10. When it is ready, put green parsley on top.

Lasagne rolls

Last week I read a recipe like this in a magazine and I decided to make it, I don't remember exactly the recipe but I put what I had and what I thought was "sorting"
So hold your fists for the first time when you post a recipe in detail
Lasagne rolls
-a packet of Lasagne faith
-200 g of cottage cheese
-2 eggs
-150g ham
-a red pepper
-garlic, salt
-a jar of tomato sauce (or you prepare a sauce)
-150g grated cheese

So we make a mixture of cheese + egg + pepper + garlic + salt:
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we cut the ham into long strings:
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on the lasagna sheet boiled preventively for 2 minutes in water to soften, put the ham and then the mixture:
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then place the rolls in the pan greased with a little butter:
[attachmentid = 118369]
then pour the tomato sauce, bake for about half an hour then sprinkle with cheese and bake until browned cheese.
Ace before the oven:
[attachmentid = 118370]
And what about the oven?
We wait a little longer for it to brown and then I'll show it to you too, I hope I don't turn it into disasters

Recipe Catalin Scarlatescu: Vegetable lasagna

Cut all the vegetables into juliennes and fry them in a little olive oil and garlic, salt and pepper, then let them drain.

In a pan put tomato sauce and a little Bechamel, which stretch well on the bottom of the tray, then put a row of uncooked lasagna sheets, then a layer of vegetables, and red sauce and bechamel, and a layer of lasagna and the same until we get four layers of lasagna and 3 vegetables.

Pour tomato and Bechamel sauce over it again and bake. When the tray is removed from the oven, place Parmesan cheese on top and add a little more au gratin.

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& # 8211 16 lasagna sheets, 450 g boiled vegetables in soup (parsley, parsnip, celery, carrots), 1 canned pork (400 g), 100 g Genovese pesto, 100 g cream, 50 ml chicken soup, 20 g grated cheese for pasta, salt, pepper, margarine

Finely chop the vegetables and meat, mix with salt and pepper to taste. Mix the cream with the pesto. Grease a Yena shape (30 & # 21520 cm) with margarine. Cover the bottom with 4 slightly overlapping lasagna sheets and grease with the cream and pesto mixture. Spread evenly 1/3 mixture of vegetables with meat.

We repeat the operation, the last layer being lasagna which we grease with a mixture of pesto and cream. We pour the soup. Sprinkle the cheese on top. Cover the bowl with aluminum foil. Put in the preheated oven on high heat (200) for 30 minutes. Remove the foil, portion and serve.

Lasagna mignon with asparagus and mozzarella

1. Break the tips of the asparagus and the stem until close to the base, where it already becomes woody. We wash it and boil it in boiling water for about 10 minutes. After it has boiled completely, we take it out of the water, pass it through a stream of cold water and let it drain and cool.

2. After it has cooled, mix it on the robot together with a clove of cleaned garlic, Parmesan cheese and olive oil. Mix until you get a cream. Separately, fry the lasagna sheets in boiled water for 3 minutes with a tablespoon of olive oil and a pinch of salt. We take them out of the water and let them cool.

3. Line the forms with a little butter, place a sheet of lasagna in the tray, grease it with asparagus cream, and sprinkle a few pieces of mozzarella on top.

4. Cover with the second sheet that we grease with asparagus cream and mozzarella. Form four layers of sheets, and grease the last one with asparagus cream, mozzarella and a drop of olive oil. Bake the lasagna at 160 ° C for 25-30 minutes. Lasagna mignon with asparagus and mozzarella is served hot.

5. It's good to know! When buying asparagus we must make sure that the tips are completely straight and hard and do not break if we bend them a little. Also, the color of the asparagus should be a bright green and the stem should not be very woody. The more woody the asparagus, the older it is. We keep it in the fridge, wrapped in a damp cloth, for no more than 3-4 days.

Vegetarian lasagna with Konjac leaves

We send you a wonderful recipe from Silvia, in which she used konjac pasta for the first time.

I studied a bit on the Internet about this konjac - which is an edible root of an Asian tree of the same name (Amorphophallus konjac).

This konjac does not contain gluten and is rich in glucomannan (a form of gelatin similar to that of agar-agar algae). Therefore, it will absorb a lot of water (up to 100 times its weight in water).

The taste of konjac pasta is a bit unusual (slightly gelatinous), even having a discreet smell similar to seaweed - but anyone is easily accustomed to the texture & # 8211 and can appreciate its qualities: the feeling of prolonged satiety and balancing blood sugar and cholesterol.

Silvia used in this recipe the sheets for konjac lasagna (purchased from the Naturist Store, which despite the apparent fragility behaved very well in the "building" with sauces and fillings prepared.

We share with you everything that came out in the end - illustrating with a few photos.

Silvia told us that it was excellent in taste & # 8211 and that everything was eaten immediately and with a lot of appetite!


  • A packet of konjac lasagna sheets
  • 2 tomatoes
  • Red onion
  • box of fresh basil
  • parsley link
  • cashew hand
  • handful of pine buds
  • bag of frozen (or fresh) spinach
  • 6-7 cloves of garlic
  • tofu box
  • a few mushrooms
  • a few olives
  • salt pepper
  • coconut oil for greased baking tray

Method of preparation(explained by Silvia):

I drained the konjac leaves from the water and dried them very well in kitchen towels.

We prepared the sauces separately for "filling":

1. Tomato sauce: with 2 peeled tomatoes, a red onion, basil, salt, pepper & # 8211

2. Pesto sauce: 1 handful of hydrated cashews for 20 minutes, pine buds, fresh basil (as much as possible & # 8211 I put a whole box taken from MegaImage), a bunch of parsley, salt, pepper & # 8211 everything in the blender

3. Spinach with garlic: I thawed the spinach and blended with 6-7 cloves of garlic

4. Crushed tofu, mushrooms and olives

After they were all ready I greased the tray with 1/2 teaspoon of coconut oil and 3 tablespoons of tomato sauce.

Then I started to put the sheets and load them with the other dishes: first the spinach, then mushrooms, tomato sauce, tofu, olives and pesto, then put another konjac sheet and repeat until the sheets are finished. The last row should also be a konjac sheet greased with a little tomato sauce.

This is what it looked like before putting it in the oven:

And this is what it looked like after I took it out of the oven (after about 20 minutes):

Silvia's comment:

At first the sheet is a little strange but from the second mouth it becomes super tasty!

Our comments:

The photos look great. So is the description of the ingredients.

Konjac lasagna sheets have proven to be excellent substitutes for normal lasagna sheets.

Konjac is also found in the form of noodles and spaghetti, as well as in the form of granules (which can successfully replace rice). We intend to test all forms of konjac pasta, in different recipes & # 8211 and to promote these healthy variants of classic pasta.

Who says that in a gluten-free, dairy-free and meat-free diet - you can't eat extremely tasty and full?

Asparagus wrapped in ham and puff pastry

We like puff pastry, we like ham, but we also like asparagus, so we combined them into a wonderful appetizer: Asparagus wrapped in ham and puff pastry.

I saw this recipe earlier at Cristina & # 8211 Diva in the kitchen and I liked it.

So I was inspired by her (thank you, Cristina!) And I also enjoyed my family with such delicacies.

Almost every weekend I prepare these Sausages in puff pastry, which are always very successful.

And sometimes I prepare these too Grisine in ham coat with zucchini, which I consider to be of great effect.

So I add this to my favorite appetizers asparagus wrapped in ham and puff pastry.

Homemade lasagna & # 8211 the best recipe & # 8230 And how good it looks!

Lasagna, one of the most famous dishes in Italy has a long and extremely interesting history. There is a theory that the origin of this culinary preparation is in ancient Greece. There they used dough sheets (laganon), cut into strips to prepare a similar dish. In Greece there is still a type of bread called "Lagana". Below is the traditional recipe for lasagna with minced meat and bechamel sauce. Enjoy your loved ones with a fascinating delight that will not leave anyone indifferent.


& # 8211 400 g minced beef

& # 8211 1 large tomato (or canned tomato puree)

& # 8211 100 ml wine (soup or water)

& # 8211 bay leaf (or nutmeg)


1. Prepare the necessary ingredients.

2. Prepare the lasagna sheets according to the instructions on the package. Use 5 sheets for each portion of lasagna. If you choose sheets that need to be boiled or soaked in water, get a larger amount of them. Thus, you will have a reserve of lasagna sheets, in case some will break or deteriorate.

3. Peel the onion and carrot. Finely chop them. Fry the onion in a pan with hot oil over medium heat. When the onion is browned, add the carrot to the pan and stir. Fry until the carrot becomes soft.

4. Arrange the lasagna sheets on a damp towel. Cover them with another damp towel and arrange another layer of sheets. The last layer of sheets must be covered with a damp towel so that they do not dry out until you prepare the sauce.

5. Wash and chop the pepper. Add it to the pan with the other vegetables and mix. Fry for 5-7 minutes over medium heat. Stir regularly.

6. Add the minced meat to the pan and cook over low heat. Pour the wine and mix. Cook over medium heat until the wine has evaporated. Mix with a spatula.

7. Wash the tomato and cut it in half lengthwise. Grate the tomatoes (except the peel).

8. Pour the tomato puree into the pan and mix. Cook until the liquid evaporates and the oil comes to the surface (the sauce will take on an intense red hue). The process will take about 15-20 minutes. Finely chop the garlic and parsley. Add them to the pan and stir. Cover the pan with a lid and remove from the heat.

9. Prepare the bechamel sauce: melt the butter in a pan. Add the flour and mix well. Fry the flour until it browns. Stir continuously, using a spatula.

10. Make a small fire and pour the milk into the pan with a thin stream. Stir constantly, in a faster tempo. Match with salt, ground black pepper and bay leaf. Stir. Bring the sauce to a boil and remove from the heat.

11. If desired, you can add a slice of cheese to the sauce. Stir until it melts and you get a smooth sauce.

12. Assemble the lasagna: arrange the sheets in a baking dish, preventively greased with oil. Arrange a layer of meat and vegetables on each sheet, then cover with bechamel sauce. Arrange the next sheet and alternate the layers of meat and sauce again. Assemble the lasagna portions, with 5 sheets for each.

13. Cover the last sheet with a generous layer of bechamel sauce. If desired, sprinkle with grated cheese. Bake the lasagna in the preheated oven at 180 ° C for about 30 minutes, until golden brown. Baking time depends on each oven.

Nico's agenda

Yesterday, my husband and son wanted the mushroom lasagna and I wanted the asparagus lasagna. To put everyone in agreement, I made a mixed lasagna, mushrooms and asparagus together, modifying the mushroom lasagna a bit
However, now I have to try those with only asparagus. next time!
Not bad this combination, here is the recipe:

6 servings
* 15 dried lasagna
* 1.3 ml. latte
* 50 gr. of butter
* 3 tablespoons flour
* 200 gr. Of trifoliate mushrooms (fresh, frozen or dried)
* 400 gr. of asparagus
* 60-80 gr. of parmesan or grated grain
* sale

In a pan, put the butter and a pinch of salt, when the butter is melted, put the flour, mix vigorously with a whisk, until everything becomes a thick cream. We immediately add the milk, little by little, always stirring vigorously. After we have incorporated all the milk, we put it on the fire quite slowly, to cook the béchamel sauce. After about 5 minutes we put the shredded mushrooms inside. If we use fresh or frozen mushrooms, we must first pass them (cut into pieces) in a pan, on the fire .. in a little oil, garlic and parsley. If instead we use the dried ones, we soak the dried mushrooms (about 50 gr.), We cut them into small pieces or whisk as I did. Boil the asparagus al dente in salted water, cut them into small pieces.
Always stir the béchamel sauce over low heat. When it is ready, put on the bottom of a pan or baking tray, béchamel sauce and a little milk, put the lasagna and on top of the béchamel sauce with mushrooms + chopped asparagus + grated grain or Parmesan cheese. After we have made 5 layers, sprinkle on top of grain or Parmesan cheese and bake for 20-25 minutes in a preheated oven.

Sauce preparation: Put margarine in a pan, add flour, toast and soy milk and mix until you get a fine sauce. Add salt, pepper and grated nutmeg to taste. Stir for 10 minutes continuously.

Lasagna preparation: Mix the basil with grated walnuts, finely chopped garlic, 50 g grated soy cheese, olive oil and then pour everything into the white sauce. Cut the green beans and diced potatoes, boil them for 4 minutes, then put them in the sauce.

Preheat the oven to 220 degrees. Grease a pan with oil, put 2 sheets of lasagna, pour the vegetable sauce, cover with two more sheets, pour the sauce and so on until the ingredients are finished, the last layer being the one with lasagna sheets. Sprinkle grated soy cheese on top and put the tray in the oven for 20 minutes.

Delicious, right? Prepare this post lasagna and serve hot.

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