pasta

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Spinach lasagne

After weeks of restrained eating prior to the Easter feast,  we are finally loosening up with a simple, yet luscious lasagne stuffed with fresh steamed spinach and coated in a creamy white sauce. This is Italian-style cuisine at its finest, the way I learned to prepare it with the late Marcella Hazan as a […]

Spinach lasagne
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A vegetarian pasta dish
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
20 minutes 12 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
20 minutes 12 minutes
Spinach lasagne
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
A vegetarian pasta dish
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
20 minutes 12 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
20 minutes 12 minutes
Ingredients
Servings: people
Units:
Instructions
  • 1. In a large saucepan, melt 4 tablespoons of butter and when it sizzles, add the flour and stir to form a paste; add the milk gradually, stirring constantly. Add the nutmeg and salt to taste and when the sauce has thickened, set aside.
  • 2. In a large pot, place the chopped spinach (stems and leaves) with a sprinkle of water. Bring to a gentle simmer and set aside as soon as the leaves wilt and soften. Transfer to a large colander and drain thoroughly, in order to keep it damp but not wet. Place the spinach in a bowl, add two tablespoons of butter and salt to taste and mix gently to combine.
  • Bring 8 cups of salted water to a boil and cook the lasagne according to the package instructions. When the paste is cooked but still firm (al dente), drain it and started assembling the dish.
  • Butter a rectangular serving dish generously; ladle some white sauce, cover with cheese and spinach and add the lasagne. Keep layering with a coating of white sauce, cheese, pasta and spinach . Ladle white sauce and cheese over the last layer of lasagne. Right before serving, bake in a 350F oven for 30 minutes until the top is bubbly and a brown crust has formed and a knife inserted in the pasta comes out hot. Serve immediately.
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By |April 4th, 2015|Salty|5 Comments
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Scallops with pasta

Tripoli is Lebanon’s largest Northern city. I remember spending a weekend there  as a teenager with a  family  whose father was a business associate of my father’s. I thought the city was magical.  My friend Aboud took me on long walks  through the old city. I was mesmerized ! the Citadel of St. Gilles […]

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The name of this dish, harak osba’o, literally means “he burnt his finger” ; in other words, it was so irresistible, he (or she) could not wait for it to cool. In American terms, finger-licking good!  There are several dishes bearing that name in both Lebanese and Syrian cuisine but this one really deserves it. […]

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Manti

 

Manti or mante is a traditional Armenian dish; the closest Lebanese or Syrian equivalent to manti is shish barak, yet they are definitely not the same!

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Penne with labneh tomato sauce

 

This is pasta in a jiffy with only 4 ingredients. The sauce is like the Italian vodka sauce, except I replaced the vodka with arak (Lebanese national drink with a strong taste of licorice); here only a teaspoon was enough.  I switched to labneh (drained yogurt) instead of cream. Happy Eid el-Futr to everyone who celebrates! […]

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Tuna sauce on pasta

 

This is a poor man’s pasta dish that delivers a refined taste that will have you begging for more. If you can, use spinach tagliatelle or the best egg pasta you can find; luckily here in Beirut boxed pasta comes straight from Italy and this one cooks in 2 minutes. That leaves you 20 […]

By |November 13th, 2012|Salty|7 Comments
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Pasta a la gypsy

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INGREDIENTS:

6 oz. of shell or tube pasta 
1 pound of cut-up and peeled pumpkin
6 oz. of cheese (could be any melting […]

By |February 29th, 2012|Others|24 Comments