How to Make Vegetable Lasagna With Spinach

Next Video:
How to Make Oven-Roasted Vegetables Without Using Oil....5

Making vegetable lasagna with spinach is an easy enough process, so long as you keep a few tips in mind. Make vegetable lasagna with spinach with help from a longtime personal chef in this free video clip.

Part of the Video Series: Fun With Food
Promoted By Zergnet


Video Transcript

Hey, everyone, Chef Plum from, and today I'm going to show you how to make a vegetarian lasagna using spinach, check it out. Alright guys, so what we've got here, I've already cut up the vegetables for this because no one wants to sit here and watch me cut vegetables, that's boring, a little zucchini, a little squash and I've got a little red pepper and some red onion. It's like half a red onion, one red pepper, one zucchini and one squash and what we're going to do is we're going to saute these off over here and use them for our sauce. Alright guys, so we're over here at our saute pan and it's nice and hot. I'm going to add a little bit of olive oil to the pan. If you have to know measurements, let's call it a half a tablespoon. You just want to get enough on the pan to coat because you want to saute. So what we've got again, this is our zucchini and our squash, one each, make sure our oil is nice and in the pan good. we're going to just dump that right in and then we're going to dump in our onions and pepper right in there just like that. So we just want to saute this until the onions are a little translucent. Once the translucent onions are done, you want to toss in your spinach. Now here's the trick, you want the spinach to wilt but not burn. So the best way to do that is you take your spinach, it's going to be about three cups of spinach and we're going to put it right on top of the vegetables just like that. Essentially in a lasagna, you're going to make a bolognese sauce to be the base sauce for your lasagna. Since we're making a vegetarian one, we're essentially making a vegetarian sauce to go with it and that's what this is going to be. It's going to be just with our spinach, our zucchini, our squash, our onions and that's going to be our sauce. We'll add a little tomato to it, good to go. We'll let this wilt down some. Now once this has begun to wilt, we're going to have to de-glaze the pan. What's de-glazing? De-glazing means we're going to pull off the stuff on the bottom of the pan that gets stuck. That's the good flavorful stuff. I've got a little white wine here. We're just going to dump it in, any old white wine will work. This could be a little bit left over from last night. It could be a brand new bottle. I try to stay away from those store-made cooking wines. I think if you're going to cook with a wine it needs to be a wine that you would drink normally. Let that simmer for a second. I'm going to add a pinch of salt. Now we're going to add a little bit of our sauce. Like I said, a store bought sauce is fine. You obviously, it could be better if you made your own but if you don't have time, a nice store bought sauce would be great, about two cups. There you go, stir it around and there we go. This is going to be the base of our vegetarian lasagna with spinach. Let that simmer and we'll do some assembling. Alright guys so our sauce is done here and what I've done is I've pulled a little bit of the cooked spinach out and just left it on the side of my cutting board because I'm going to garnish the top of my lasagna with that. So what I've got here is our lasagna pan, our sauce that we made with our spinach, our zucchini and our squash, our red pepper and onion. This is ricotta cheese, a little mozzarella cheese and a little red sauce on the side here. These are our no parboiling pasta sheets. You can buy this in any grocery store. They don't have to be boiled before they use them. It's fantastic. It's a great tool, great thing to use. So what we're going to do is I'm going to take a spoonful of our tomato sauce and just put it on the bottom of the pan to get us started, just like this. This just kind of helps with things sticking a little bit and it gives a little extra sauce at the bottom of the pan. It also will help your first pasta sheets not move a whole bunch on you. So we're taking two and we're going to layer them in just like this. It's okay if they overlap, that's fine. Now, once they are in we're going to take a couple spoonfuls of our sauce here right on top and again this has the spinach in it already. It's a great way to kind of hide spinach maybe if you want to give your kids, ave your kids start eating it or something. If you put it in with the pasta and the cheese and the sauce, maybe they'd never notice right? Or at least that's what we try to do in my family. So we've got that there. Now we're going to add a little bit of our ricotta cheese, just a touch, usually a couple little dollops on top, just like that, a couple little dollops, just like that, let's put one more. Now, a little bit of our mozzarella cheese. Don't go crazy with the cheese when you are putting it on there because we don't want it smearing all down over the side. You're going to top it with a bunch as it is anyway. And again, now we're just going to build it this direction. I like to do it kind of like Lincoln log style almost, that way it stays together, back to our sauce with our spinach, right across the top, right across the top just like this. And again, you can use any sauce you want. You can make your own tomato sauce. Sometimes at my house we'll make it in large batches and I freeze it to pull out whenever I need it. Or you know, there's lots of great store-made ones these days. You can buy them anywhere. Just don't be chincy on it, don't buy the cheap sauce. There's a big difference, back to our ricotta cheese. Again, no real rhyme or reason, just put it in there nice and neat, a little bit of our mozzarella cheese right on top there and now here's a trick that I do, my wife loves this. I take a little basil leaf. This is fresh basil. I'm just going to tear it and drop it in this layer. It's going to add that little freshness to it that's going to make a big difference, just like that. I'll add another one, there we go. Now back to our layers, this direction now. Again when you do the different directions like that it just helps to be more stable and some of our sauce on our vegetables right there, sauce and vegetables again right on top. Now I'm getting chincy with it. There we are, ricotta cheese. I can think of times working in the restaurant business where I would have to make 50 of these in a row or giant pans of it, you know, vegetable lasagna, regular lasagna, just tons of it. So making a small one now is a nice change of pace, mozzarella cheese and finally our top layer, I'm just going to put a little bit like this, top it off with the rest of our sauce, just like this, spread it around some. I know that banging is loud but that's what happens when you use metal guys. Alright, we'll take the rest of our cheese, we're going to spread it out liberally just like that. I might even take a spoonful of our extra tomato sauce here and just kind of put it on the corners to keep it from drying out too much, another couple of basil leaves kind of in the side or on top and then we're going to finish it with some of our spinach that I was talking about to kind of put on top and kind of garnish with it and then a couple dollops of our ricotta cheese. Alright, as a kid my mom would also put cream cheese on these sometimes and it kind of became the flavor I used to love when I would think about lasagna and sometimes I even add cream cheese to mine now and it makes a nice little twist on it. Alright, we're going to drop it in the oven. The oven is at about 350 or 400 somewhere in there and we're going to let it cook for about 20 minutes. We'll see you in a minute. There you have it guys, veggie lasagna using spinach. You can see the vegetable garnish on top, looks fantastic. Hey, thanks for watching guys. I'm Chef Plum with, and that is how you make veggie lasagna using spinach. I'll see you next time.


Related Searches

Is DIY in your DNA? Become part of our maker community.
Submit Your Work!