{"id":6040,"date":"2022-12-27T15:55:18","date_gmt":"2022-12-27T15:55:18","guid":{"rendered":"https:\/\/deaixa.net\/recetas\/?p=6040"},"modified":"2023-02-26T15:19:13","modified_gmt":"2023-02-26T15:19:13","slug":"spinach-lasagna","status":"publish","type":"post","link":"https:\/\/deaixa.net\/recetas\/spinach-lasagna\/","title":{"rendered":"Spinach Lasagna"},"content":{"rendered":"\n<p><a href=\"https:\/\/cooking.nytimes.com\/recipes\/9616-spinach-lasagna\" data-type=\"URL\" data-id=\"https:\/\/cooking.nytimes.com\/recipes\/9616-spinach-lasagna\" target=\"_blank\" rel=\"noreferrer noopener\">by Marc Bittnman, NYT<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS<\/h2>\n\n\n\n<p>Yield:&nbsp;6 servings or more<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>12 to 16dried or fresh lasagna noodles<\/li>\n\n\n\n<li>3 to 4cups good tomato sauce<\/li>\n\n\n\n<li>2tablespoons extra virgin olive oil<\/li>\n\n\n\n<li>3cups cooked spinach, squeezed dry and chopped (about 1\u00bd pounds fresh)<\/li>\n\n\n\n<li>1\u00bdcups ricotta<\/li>\n\n\n\n<li>1\u00bdcups coarsely grated mozzarella<\/li>\n\n\n\n<li>2cups grated Parmesan<\/li>\n\n\n\n<li>Salt and freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">PREPARATION<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Step&nbsp;1If you&#8217;re using dried pasta, bring a large pot of salted water to a boil. If you&#8217;re using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won&#8217;t stick.<\/li>\n\n\n\n<li>Step&nbsp;2Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.<\/li>\n\n\n\n<li>Step&nbsp;3Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)<\/li>\n\n\n\n<li>Step\u00a04Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.<br><\/li>\n<\/ol>\n\n\n\n<p><a href=\"https:\/\/deaixa.net\/recetas\/wp-content\/uploads\/2022\/12\/Spinach-Lasagna-Recipe-NYT-Cooking.pdf\">Print this recipe<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Marc Bittnman, NYT INGREDIENTS Yield:&nbsp;6 servings or more PREPARATION Print this recipe<\/p>\n","protected":false},"author":2,"featured_media":6041,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-6040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-de-revistas"],"_links":{"self":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts\/6040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/comments?post=6040"}],"version-history":[{"count":3,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts\/6040\/revisions"}],"predecessor-version":[{"id":6045,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts\/6040\/revisions\/6045"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/media\/6041"}],"wp:attachment":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/media?parent=6040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/categories?post=6040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/tags?post=6040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}