How to Make Classic Italian Lasagna

Classic Italian Lasagna

Classic Italian Lasagna Recipe

This Classic Italian Lasagna is perfect for Lasagna Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • Bechamel Sauce:
  • 5 tablespoons unsalted butter plus 2 tablespoons for the lasagna
  • 1/2 cup all-purpose flour
  • 4 cups whole milk at room temperature
  • Pinch freshly grated nutmeg
  • 1 1/2 cups tomato sauce recipe follows
  • Salt and white pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pound ground chuck beef
  • Salt and pepper
  • 1 1/2 pounds ricotta cheese
  • 3 large eggs
  • 1 pound lasagna sheets cooked al dente
  • 2 packages 10 ounces each frozen chopped spinach, thawed and squeezed dry
  • 3 cups shredded mozzarella
  • 1/4 cup freshly grated Parmesan
  • Simple Tomato Sauce:
  • 1/2 cup extra-virgin olive oil
  • 1 small onion chopped
  • 2 cloves garlic chopped
  • 1 stalk celery chopped
  • 1 carrot chopped
  • Sea salt and freshly ground black pepper
  • 2 32-ounce cans crushed tomatoes
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter optional
Instructions
Bechamel Sauce:
  1. Preheat oven to 375 degrees F.
  2. Bechamel sauce:
  3. In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
  4. In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
  5. In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
  6. Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
  7. Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
Simple Tomato Sauce:
  1. In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  2. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  3. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

The Best crunchy polenta potatoes

The Best crunchy polenta potatoes

How to make crunchy polenta potatoes

This crunchy polenta potatoes is perfect for Potatoes Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 1.2 kilos of small potatoes
  • 1/2 a cup of polenta
  • 3 teaspoons of smoked paprika
  • 1/2 teaspoon garlic powder
  • 3 tablespoons of olive oil
Instructions
  1. .Preheat the oven to 200 degrees Celsius.Pat dry 1.2 kilos of small potatoes. Make sure they're dry so that the coating will stick.

  2. .Combine 1/2 a cup of polenta,3 teaspoons of smoked paprika and a half a teaspoon of garlic powder in a small bowl.

  3. .Toss the potatoes in a large bowl with 2 to 3 tablespoons of olive oil, then toss through the polenta mix.

  4. Place the potatoes onto a baking tray lined with baking paper and spray with olive oil.
  5. .Bake for about 20 minutes, then turn the potatoes and cook for another 20 minutes until they're golden and crispy.

  6. .Serve with your favorite steak or lamb chops.

Creamy Anti-Cancer Broccoli Soup Recipe

Creamy Anti-Cancer Broccoli Soup Recipe

How To Make Creamy Anti-Cancer Broccoli Soup

This  Creamy Anti-Cancer Broccoli Soup is perfect for Broccoli Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 2 medium-sized potatoes peeled and cubed
  • 1 medium-sized onion diced
  • 2 ½ cups chicken broth
  • 1 cup unsweetened almond milk
  • 2 tbsp. of organic coconut oil
  • 2 medium-sized celery stalks diced
  • 2 tsp. turmeric
  • Salt and black pepper
  • 4 cups of broccoli save the florets aside after steaming the vegetable
Instructions
  1. The first thing you need to do is put the oil in a big pot and carry on by cooking it on medium heat. Cook the celery and onion for about 4 minutes or until they are soft.
  2. Then, put in the potatoes and the broccoli stems. Carry on cooking all of this for approximately 2 more minutes.
  3. Next, put in the chicken broth and the almond milk. Let the mix boil and then put in the spices.
  4. Reduce the heat, place a lid on the pot and cook the mixture for approximately 20 minutes.
  5. Just as the vegetables are becoming soft, put the mix in a blender and mix until it becomes smooth.
  6. You may serve the soup by decorating it with feta cheese and broccoli buds. In this way, you will get a big amount of sulforaphane.

The Best French Apple Tart

The Best French Apple Tart

French Apple Tart Recipe

This French Apple Tart is perfect for Healthy Recipe Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
For the pastry:
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 12 tablespoons 1 1/2 sticks cold unsalted butter, diced
  • 1/2 cup ice water
For the apples:
  • 4 Granny Smith apples
  • 1/2 cup sugar
  • 4 tablespoons 1/2 stick cold unsalted butter, small diced
  • 1/2 cup apricot jelly or warm sieved apricot jam
  • 2 tablespoons Calvados rum, or water
Instructions
  1. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
  2. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  3. Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
  4. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples
  5. diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
  6. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

BEST GARLIC PARMESAN OVEN FRIES

BEST GARLIC PARMESAN OVEN FRIES

GARLIC PARMESAN OVEN FRIES RECIPE

This GARLIC PARMESAN OVEN FRIES is perfect for Potato Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 4 Starchy Potatoes
  • 4 Teaspoons Oil
  • 4 Teaspoons Crushed Garlic
  • 2 Tablespoons Parmesan Cheese Grated
  • 1 Tablespoon Flat Leaf Parsley Chopped
Instructions
  1. Wash the potatoes. Cut them into 1cm or 1/3rd of an inch slices. Turn the slices flat on the chopping board and cut into fries.
  2. Place the fries into a medium sized bowl of ice water and leave to soak for 1-2 hours to remove any excess starch.
  3. After 1-2 hours remove the fries from the ice water and dry on kitchen towels. Transfer the fries back into a bowl and pour over the oil and crushed garlic. Use your hands to toss the fries until they are all evenly coated.
  4. Place the fries into a single layer on a baking sheet and season with salt and pepper. Place into a 220C or 425F preheated oven for around 30 minutes or until golden and crispy.
  5. While the fries are cooking grate the parmesan cheese and chop up the flat leaf parsley.
  6. Once the fries are cooked remove them from the oven and while still hot sprinkle over the parmesan cheese and parsley. Serve with your favourite sauces.

GARLIC PARMESAN OVEN FRIES RECIPE

The Best Homemade Potato Nuggets

The Best Homemade Potato NuggetsToday shall made Potato Nuggets. This potato nuggets or potato pakora with hot tea is very enjoyable in this rainy season Let see the Ingredients to make potato nuggets

Boiled Potato – 300 gms

Matar ki Besan ( Pea Gram flour ) – 150 gms

Hari Mirch ( Green Chilli finely chopped ) – 4 to 5

Salt to taste

Oil – as per choice & quantity

Water – as required

Homemade Potato Nuggets Recipe

This Homemade Potato Nuggets is perfect for Potato Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • Boiled Potato – 300 gms
  • Matar ki Besan Pea Gram flour – 150 gms
  • Hari Mirch Green Chilli finely chopped - 4 to 5
  • Salt to taste
  • Oil – as per choice & quantity
  • Water – as required
Instructions
  1. Take a bowl,Put potato in bowl crash with clean hand

  2. Crashed potato,Add Matar ki Besan ( Pea Gram flour ),Add Hari Mirch ( Green Chilli finely chopped ),Add Salt to taste,Add little water Mix all together.Mixture with all Ingredients ready
  3. .now, will fry it,Put Oil,put more oil for deep fry - let wait for warm oil warmed,put this type of raw round ball for potato nuggets,This is very easy recipe but very tasty ,Turn on its head

  4. .Now let fry the other side,Made dip fry by Disarray and Crunchy Take it on a plate

  5. Ready Potato nugget - this is very easy recipe

The Best Homemade Potato Nuggets