Pasta !!!

62K views · 26K reactions | white lasagna with greens, gruyere, and garlic! ✨🍃🫶🏻 “the best damn lasagna I’ve ever had.” << review by my dad :) this one is always a HUGE hit and comes with the added benefit of lots of good-for-you ingredients: an entire back of spinach for antioxidants and a protein-rich behamel saice made with diary milk for extra protein (nearly 25 grams/serving!) it’s a cozy, comforting, and totally sastisfying meal everyone will love. enjoy! 🤍 WHITE LASAGNA WITH GREENS, GRUYERE, & GARLIC 2 cups whole milk • 2 tbsp. olive oil • ¾ cup onion, chopped • 3 tbsp garlic, minced • 1 cup mushrooms, thinly sliced • 1 tsp dried basil • 1 tsp dried oregano • ½ tsp red pepper flakes • 1 tsp sea salt, divided • 1 (6oz) bag spinach • 2 cups shredded cooked chicken • 2 cups chicken or veggie broth • ¼ cup flour • ¼ tsp nutmeg • ½ cup shredded parmesan • 6 oz no boil, oven ready lasagna noodles, broken into 2-3” pieces 1 1/4 cup gruyere or mozzarella, shredded   1. preheat oven to 375F. 2. heat a large nonstick skillet over-medium high heat; add oil, onions, garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ tsp salt. sauté about 3-4 minutes, or until mushrooms softened and their liquid has mostly evaporated.   3. add fresh spinach and cook until wilted, about 10-15 seconds. remove the pan from heat and stir in chicken. 4. in a small bowl, whisk ½ cup chicken broth with flour, until a thick consistency is formed; set aside. combine remaining 1 ½  cups broth, milk, nutmeg, and 1 tsp salt in a medium saucepan and simmer over medium heat, stirring occasionally. once bubbly, add the slurry and whisk continuously.. simmer until thickened (about 6 minutes) and stir in parmesan. remove from heat. 5. pour 1/2 cup sauce into the bottom of a large cast iron skillet. top with ⅓ of the noodles, 1 cup chicken mixture, 1 cup sauce, and ¼ cup mozzarella. repeat layers three times, finishing with sauce and cheese. 6. cover the baking dish with foil and bake for 20-25 minutes, or until bubbly. | Sara Stewart, MS, CNS

1.3M views · 9.9K reactions | Day 7 of Cooking Comfort Foods From Every Country. Mac & Cheese from the USA | @twaydabae whips up mouthwatering Mac & Cheese for her friend @tierra_timelessly on Day 7 of Cooking Comfort Foods From Every Country. Get the recipe in... | By Tasty | Is day seven of Cooking Comfort Foods from every country. Today, my friend Tierra is going to show me how to make mac and cheese from the United States. Childhood with what this is. Yeah, well, childhood in Vietnam did not have mac and cheese. So, I'm glad I came over here. First, we are adding in our cheeses and we're going to get them nice and mixed up so that they're ready to melt. Now, we are going to cook our pasta noodles. I love watching the noodles boil. My family always made it as a kid for the holidays and my sister kind of took it up and she's been making it for all of our Thanksgivings and Christmases. We're going to warm that up all in this pan. Add the cream cheese. And we're going to set it to the side and get working on the other part of the cheese sauce. Okay. So now we are going to make our roux. Garlic roux. Grab our warmed cream and we're going to add it to the roux. I'm salivating. Start adding our cheese in. She's getting thick. So now that we have our cheese melted down we're going to add in our seasoning. Oh it is seasoned. Okay how much Old Bay am I adding in? That one you just gotta keep going till the ancestors tell you to stop. Touch of Himalayan salt. We're going to add that in with our noodles. It's so beautiful. I might just have to save some and drink this. This is definitely what good mac and cheese sounds like. So now we're going to take the cheese that we saved earlier and we're going to sprinkle that in. We're going to stick it in the oven for about 10 to 15 minutes. We're going to grab our seasoned breadcrumbs and we're going to sprinkle it generously over the top of the pasta.

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1.1K reactions · 321 shares | Filled savoury crepes based on the dish Crespelle a la fiorentina (gf / v) . This is a recipe that my parents would always make for me when I lived at home so I recreated it and it's always one of my favorite meals. . Heres how to make it.... INGREDIENTS: • 140g Gluten-Free plain flour • 2 eggs • 200ml Milk • 25g melted butter . FOR THE FILLING • 250g tub ricotta cheese • 450g spinach • 1 egg • 50g Parmesan cheese, grated • salt and pepper . FOR THE BECHAMEL • 25g butter • 25g Gluten-Free plain flour • 400ml Milk • salt and pepper . 1. Mix the flour, eggs and milk together with a whisk ensuring there are no lumps. Leave for 30 minutes before mixing in the melted butter. Pour a small label ful into a hot frying pan and cook for 2-3 mins on each side. 2. Once all the crepes have been made, preheat the oven to 180°c and start on the filling. 3. Blanch the spinach in boiling water until wilted. Add to the ricotta, spinach, egg and Parmesan to a bowl and mix well. Season with salt and pepper. 4. Add a couple of spoonfuls to the middle of a crepe and roll up. Place into an oven proof baking dish, then make the bechamel sauce. 5. Melt the butter in a pan then add the flour and whisk continuously, cooking over medium heat for 2-3 mins. Remove from the heat and slowly whisk in the milk, pouring in a continuous stream. Return to the heat and continue whisking until the sauce thickens. Season with a salt and pepper. 6. Pour the sauce over the filled crepes and sprinkle with a little more Parmesan, the bake for 20 mins until golden and crispy - enjoy! . I hope you enjoy this one! Happy Monday everyone ❣️ . . . . #glutenfree #lactosefree #vegan #coeliac #freefrom #amysfood #student #studentmeals #studentrecipes #foodblog #blogger #recipedeveloper #crepes #savourycrepe #pancakerecipes #pancakes #ricottarecipes #ricotta #cheese | Amy

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