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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Lasagne?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Lasagne"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"3"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8482734772649965856"},"published":{"$t":"2017-08-11T04:00:00.000+01:00"},"updated":{"$t":"2017-08-11T04:00:17.051+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Lasagne"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"your five a day"}],"title":{"type":"text","$t":"Italian Flag Lasagne"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-E0IrTHYtDfY\/WYbpieYIruI\/AAAAAAABIws\/-RXQxV7S6WkymVgRNu5YaVqXVkHsYxfaQCLcBGAs\/s1600\/Cover%2BItalian%2BFlag%2BLasagne.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1385\" data-original-width=\"1600\" height=\"552\" src=\"https:\/\/4.bp.blogspot.com\/-E0IrTHYtDfY\/WYbpieYIruI\/AAAAAAABIws\/-RXQxV7S6WkymVgRNu5YaVqXVkHsYxfaQCLcBGAs\/s640\/Cover%2BItalian%2BFlag%2BLasagne.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI adore Lasagne. I know you must get tired of me saying that I adore things, but what can I say?\u0026nbsp; I put my hand up!\u0026nbsp; I am a foodie through and through and I like and adore lots of things!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-7MtJu0kC8Mw\/WYbppjx2Q6I\/AAAAAAABIw0\/rYazVNf9Ndkgs5fXZqHc4KIQ2TxroNw-QCLcBGAs\/s1600\/DSCN3434.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1448\" data-original-width=\"1600\" height=\"578\" src=\"https:\/\/2.bp.blogspot.com\/-7MtJu0kC8Mw\/WYbppjx2Q6I\/AAAAAAABIw0\/rYazVNf9Ndkgs5fXZqHc4KIQ2TxroNw-QCLcBGAs\/s640\/DSCN3434.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nLasagne wasn't something I ever tasted when I was growing up.\u0026nbsp; It just did not exist in my world.\u0026nbsp; Spaghetti served with tinned Catelli meat Sauce was as \"Italian\" as my mother got! \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-UjGnH9vu4PE\/WYbpbiPlWoI\/AAAAAAABIwk\/YHsjaQ4OUgcmRWrBOJx_1EAIYZchnQNjQCLcBGAs\/s1600\/DSCN3435.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1545\" data-original-width=\"1600\" height=\"618\" src=\"https:\/\/4.bp.blogspot.com\/-UjGnH9vu4PE\/WYbpbiPlWoI\/AAAAAAABIwk\/YHsjaQ4OUgcmRWrBOJx_1EAIYZchnQNjQCLcBGAs\/s640\/DSCN3435.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy ex Sister in Law Linda made fabulous Lasagne.\u0026nbsp; It was just wonderful and had a delicious filling of cottage cheese.\u0026nbsp; It was made very much in the North American way, which had layers of meat sauce, cheese, and cottage cheese with a final topping of the meat sauce and some mozzarella.\u0026nbsp; Not cheap to make by any stretch, but very delicious.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-po0Okef1A5M\/WYbpyLSu7XI\/AAAAAAABIw4\/2XedTkuD77wjA-Y8BRlyuJgQehnzZiFTgCLcBGAs\/s1600\/DSCN3436.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1511\" data-original-width=\"1600\" height=\"604\" src=\"https:\/\/2.bp.blogspot.com\/-po0Okef1A5M\/WYbpyLSu7XI\/AAAAAAABIw4\/2XedTkuD77wjA-Y8BRlyuJgQehnzZiFTgCLcBGAs\/s640\/DSCN3436.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWhen I moved over here I got to experience a more authentically Italian type of lasagne . . .\u0026nbsp; one layered with sauce (meat or otherwise), cheese and a rich bechamel sauce. Seriously tasty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ZAkIb1hpkwI\/WYbqM7qRTcI\/AAAAAAABIxI\/EmCTCPwM0qUyWdL_yV1_G_mzdXPWBph7ACLcBGAs\/s1600\/DSCN3437.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1433\" data-original-width=\"1600\" height=\"572\" src=\"https:\/\/3.bp.blogspot.com\/-ZAkIb1hpkwI\/WYbqM7qRTcI\/AAAAAAABIxI\/EmCTCPwM0qUyWdL_yV1_G_mzdXPWBph7ACLcBGAs\/s640\/DSCN3437.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThis vesion here today is a totally vegetarian version, consisting of a delicious tomato sauce, a rich bechamel, all layered with thawed frozen leaf spinach and cheese.\u0026nbsp; Do make sure you squeeze as much water from the spinach as you can so you don't water down your lasagne.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-G7G-16EFPVQ\/WYbqKGZ_1qI\/AAAAAAABIxE\/z2X8YGFPfWYtzLzJhbsdeQUmcUW3s1JngCLcBGAs\/s1600\/DSCN3438.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1466\" data-original-width=\"1600\" height=\"586\" src=\"https:\/\/1.bp.blogspot.com\/-G7G-16EFPVQ\/WYbqKGZ_1qI\/AAAAAAABIxE\/z2X8YGFPfWYtzLzJhbsdeQUmcUW3s1JngCLcBGAs\/s640\/DSCN3438.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI call it Italian Flag Lasagne because it contains all the colours of the Italian Flag.\u0026nbsp; White, red and green!\u0026nbsp; The tomato sauce is a simple one.\u0026nbsp; Use a good Italian tomato for the best flavour.\u0026nbsp; There is no meat in this sauce, so you want to use a tomato that will really shine!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Dna-12XGvEo\/WYbqNhR6V_I\/AAAAAAABIxM\/t_oe1xIGtig9j_RRe9JMe70jDqjM0ofgACLcBGAs\/s1600\/DSCN3439.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1413\" data-original-width=\"1600\" height=\"564\" src=\"https:\/\/1.bp.blogspot.com\/-Dna-12XGvEo\/WYbqNhR6V_I\/AAAAAAABIxM\/t_oe1xIGtig9j_RRe9JMe70jDqjM0ofgACLcBGAs\/s640\/DSCN3439.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI also like to use full fat milk for the bechamel.\u0026nbsp; It adds a special depth of richness and flavour. This is lasagne and its supposed to be a treat.\u0026nbsp; You can use whatever cheese you want, but I always use Parmesan and Mozzarella, and today I added feta and some sharp cheddar.\u0026nbsp; The feta because it needed using up and the cheddar for the flavour. I find while it has great melting properties, Mozzarella doesn't really have much flavour.\u0026nbsp; But that's just me.\u0026nbsp; You may think something entirely different!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-gWiP0VQ7r2A\/WYbqY7ssjzI\/AAAAAAABIxU\/6ZDomRLMkbAItqMTEmu3xHQBeocvHF7wACLcBGAs\/s1600\/DSCN3440.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1422\" data-original-width=\"1600\" height=\"568\" src=\"https:\/\/3.bp.blogspot.com\/-gWiP0VQ7r2A\/WYbqY7ssjzI\/AAAAAAABIxU\/6ZDomRLMkbAItqMTEmu3xHQBeocvHF7wACLcBGAs\/s640\/DSCN3440.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Italian Flag Lasagne*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/italian-flag-lasagne\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EThis is simple, \nuncomplicated, straightforward and delicious.\u0026nbsp; A delicious tomato sauce,\n with some great cheese, spinach, lasagna sheets and a good bechamel.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EFor the Tomato Sauce:\u003C\/b\u003E\u003Cbr \/\u003E2 TBS good quality olive oil\u003Cbr \/\u003E3 cloves of garlic, peeled and mashed slightly\u003Cbr \/\u003E3 14-oz tins of chopped tomatoes in their own juice\u003Cbr \/\u003E(I like to use a good Italian brand)\u003Cbr \/\u003Eabout a dozen or so torn basil leaves\u003Cbr \/\u003Esalt and black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EFor the Bechamel:\u003C\/b\u003E\u003Cbr \/\u003E125g butter (1\/2 cup)\u003Cbr \/\u003E85g plain flour (1\/2 cup plus 2 TBS)\u003Cbr \/\u003E2 pints of whole milk, warmed (5 cups)\u003Cbr \/\u003Efreshly grated nutmeg\u003Cbr \/\u003Esalt and black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EAlso:\u003C\/b\u003E\u003C\/div\u003E\n12 cubes frozen leaf spinach, thawed, drained and squeezed dry\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n(1 cube is rougly the size of 2 ice cubes)\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E12 ounces of fresh lasagne sheets\u003Cbr \/\u003E85g freshly grated Parmesan Cheese (3 ounces)\u003Cbr \/\u003E170g grated mozarella or a mixture of mozarella, cheddar, fontina, etc. (6 ounces)\u003Cbr \/\u003E(In other words which cheese you are in the mood to eat, or what you have on hand)\u003Cbr \/\u003Ebutter to dot or additional Parmesan to sprinkle (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-lJxnQ7nii9E\/WYbqVtBMvpI\/AAAAAAABIxQ\/uTjcriQwghozQtkcF_c29061vxDxQjDOwCLcBGAs\/s1600\/DSCN3447.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1576\" data-original-width=\"1600\" height=\"630\" src=\"https:\/\/3.bp.blogspot.com\/-lJxnQ7nii9E\/WYbqVtBMvpI\/AAAAAAABIxQ\/uTjcriQwghozQtkcF_c29061vxDxQjDOwCLcBGAs\/s640\/DSCN3447.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nFor\n the sauce, place the oil in a saucepan and heat it til fairly warm.\u0026nbsp; \nAdd the garlic and cook until it becomes quite fragrant.\u0026nbsp; Add the \ntomatoes and a good pinch of salt.\u0026nbsp; Bring to the boil and then reduce \nthe heat to a simmer.\u0026nbsp; Cook for about 20 minutes or so until it \nresembled a sauce.\u0026nbsp; Add the basil and 1 cup of hot water towards the end\n of the cooking time.\u0026nbsp; Puree until smooth with a stick blender, or very \ncarefully in a regular blender.\u0026nbsp; (You can either leave the garlic in, or\n remove it as you wish.)\u0026nbsp; Taste and adjust seasoning, adding salt and \nsome pepper if required.\u003Cbr \/\u003E\n\u003Cbr \/\u003ETo make the bechamel, melt the butter in\n a saucepan and then whisk in the flour.\u0026nbsp; Cook for several minutes over \nlow heat and then slowly whisk in the warm milk.\u0026nbsp; Cook and stir until \nthe sauce thickens and is smooth.\u0026nbsp; Season with salt, pepper and a bit of\n freshly grated nutmeg to taste.\u0026nbsp; Cook for an additional 5 minutes or so\n on low heat, until you have a very thick and smooth sauce.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003EPre-heat\n the oven to 180*C\/350*F.\u0026nbsp; Butter a deep 8 1\/2 by 12 inch baking dish.\u0026nbsp; \nDrizzle the bottom with some of the bechamel.\u0026nbsp; Put a slightly \noverlapping layer of the lasagne sheets over the bechamel.\u0026nbsp; Dollop with \nsome of the tomato sauce, spreading it out.\u0026nbsp; Dollop another two hefty \nspoonfuls of bechamel over top and then a layer of the cheeses. Add a \nlayer of the spinach.\u0026nbsp; Add \nanother layer of lasagne, and then repeat with the tomato, bechamel, \ncheese and spinach as before, and then again, repeating the layers one \nmore time, \nfinishing with a final layer of lasagne and a few tablespoons of tomato \nsauce and a good portion of bechamel.\u0026nbsp; You can sprinkle with some \nadditional parmesan cheese if you desire, or dot with some butter.\u0026nbsp; \nPlace in the heated oven and bake for about 30 minutes, until it is \nbubbling and golden brown on top.\u0026nbsp; Let sit for 5 to 10 minutes before \ncutting into squares to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-CV4_fV2Zy8M\/WYbqeeYSPHI\/AAAAAAABIxY\/xlZ8Z5EY7ToP-fBdKiSpZsp0MhJ_y9XfgCLcBGAs\/s1600\/DSCN3448.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1568\" data-original-width=\"1600\" height=\"626\" src=\"https:\/\/1.bp.blogspot.com\/-CV4_fV2Zy8M\/WYbqeeYSPHI\/AAAAAAABIxY\/xlZ8Z5EY7ToP-fBdKiSpZsp0MhJ_y9XfgCLcBGAs\/s640\/DSCN3448.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nA little more work than you want to put in for a weeknight supper, this is the perfect weekend or entertaining dish!\u0026nbsp; Add a salad and some crusty bread and you have a meal fit for a King! Buon Appetito!!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8482734772649965856\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/italian-flag-lasagne.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8482734772649965856"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8482734772649965856"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/italian-flag-lasagne.html","title":"Italian Flag Lasagne"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-E0IrTHYtDfY\/WYbpieYIruI\/AAAAAAABIws\/-RXQxV7S6WkymVgRNu5YaVqXVkHsYxfaQCLcBGAs\/s72-c\/Cover%2BItalian%2BFlag%2BLasagne.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2886813096020188009"},"published":{"$t":"2014-12-16T04:00:00.000+00:00"},"updated":{"$t":"2014-12-16T04:00:02.596+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Buffets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Lasagne"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Artichoke and Spinach Lasagne"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_8481_zps3a00900b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8481_zps3a00900b.jpg\" height=\"388\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAre you a fan of\u0026nbsp; Artichoke and Spinach Dip?\u0026nbsp; I know I am!\u0026nbsp; It's one of those moreish dips you see on buffet tables during the holidays that you just can't get enough of. \u0026nbsp; Usually served with torn bits of crusty bread it can be quite addictive!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_8483_zps353eed01.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8483_zps353eed01.jpg\" height=\"342\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis delicious recipe I am showing you today embodies all of the flavours of that delicious dip in a moreish\u0026nbsp; lasagne which is sure to be the star of your holiday buffet table!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8484_zps50d609c7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8484_zps50d609c7.jpg\" height=\"357\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing simple ingredients like fresh baby spinach leaves and tinned artichokes, milk and butter. \u0026nbsp; I have made good use of the Knorr pastes that you can get in the shops now.\u0026nbsp; Garlic, summer herbs and three peppercorn . . .\u0026nbsp; all went into the sauce giving it lots of delicious flavours, along with the artichokes and spinach and some Parmesan cheese.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8485_zps7cc364c5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8485_zps7cc364c5.jpg\" height=\"385\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon't worry if you can't get a hold of the flavour pastes . . .\u0026nbsp; I've provided you with suitable alternatives. \u0026nbsp; The sauce is gorgeously green and rich . . .\u0026nbsp; and layered between fresh sheets of lasagne with oodles of mozzarella cheese .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8486_zps1407ffed.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8486_zps1407ffed.jpg\" height=\"366\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEven our dedicated pasta hater loved this, which was high praise indeed.\u0026nbsp; The leftovers tasted even tasted fabulous the next day.\u0026nbsp; I think we have round a new favourite. \u0026nbsp; I adapted this recipe from one found on the \u003Ca href=\"http:\/\/www.landolakes.com\/recipe\/4187\/spinach-artichoke-lasagna\" target=\"_blank\"\u003E\u003Cb\u003ELand O Lakes\u003C\/b\u003E\u003C\/a\u003E website.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8489_zps85dc713f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8489_zps85dc713f.jpg\" height=\"400\" width=\"384\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Artichoke and Spinach Lasagne*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/artichoke-and-spinach-lasagne\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe perfect holiday buffet dish.\u0026nbsp;\u0026nbsp; Good for veggies as well if you use vegetarian cheese.\u0026nbsp; Delicous!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n6 TBS unsalted butter\u003C\/div\u003E\n\u003C\/div\u003E\n60g of plain flour (1\/4 cup)\u003C\/div\u003E\n675ml of whole milk (3 cups) warmed\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1\/2 tsp ground black pepper\u003C\/div\u003E\n180g of Parmesan Reggiano cheese, finely grated (1 cup)\u003C\/div\u003E\n80g of fresh baby spinach (3 cups)\u003C\/div\u003E\n1 (400g) tins of artichoke hearts, well drained (2 14-oz tins)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 Knorr Garlic Flavour Pot\u003C\/div\u003E\n\u003Cdiv\u003E\n1 Knorr Summer Herbs Flavour Pot\u003C\/div\u003E\n\u003Cdiv\u003E\n1 Knorr three peppercorn flavour pot\u003C\/div\u003E\n250g pack of fresh lasagna noodles (12 oven ready)\u003C\/div\u003E\n1 500g bag of shredded Mozzarella cheese (4 cups)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8490_zpse8222567.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8490_zpse8222567.jpg\" height=\"379\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp;\u0026nbsp; Spray a 13 by 9 inch baking dish with non stick cooking spray.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCombine the artichoke hearts, spinach, and flavour pots in a food processor.\u0026nbsp;\u0026nbsp;\u0026nbsp; Blitz to smooth.\u0026nbsp;\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8491_zps6bd066f5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8491_zps6bd066f5.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the butter in a large saucepan.\u0026nbsp;\u0026nbsp; Whisk in the flour and seasonings.\u0026nbsp;\u0026nbsp; \nCook for about a minute. Slowly whisk in the warm milk.\u0026nbsp;\u0026nbsp; Cook, whisking\n constantly over medium heat until the mixture comes to the boil.\u0026nbsp;\u0026nbsp; \nWhisk in the Parmesan cheese, whisking until melted.\u0026nbsp;\u0026nbsp; Whisk in the \nartichoke and spinach mixture.\u0026nbsp;\u0026nbsp; Taste and adjust seasoning as \ndesired.\u0026nbsp;\u0026nbsp; Remove from the heat.\u0026nbsp; This is the sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8494_zps4aead30d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8494_zps4aead30d.jpg\" height=\"347\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSpread\n out two ladle-fuls of sauce on the bottom of the baking dish.\u0026nbsp;\u0026nbsp; Cover \nwith 1\/3 of the noodles.\u0026nbsp; Top with 1\/3 of the remaining sauce.\u0026nbsp; Spread \nit out.\u0026nbsp;\u0026nbsp; Cover with 1\/3 of the cheese.\u0026nbsp; Top with another 1\/3 of the \nnoodles, 1\/3 of the sauce and 1\/3 of the cheese.\u0026nbsp; Top with the remaining\n noodles, sauce and cheese.\u0026nbsp;\u0026nbsp; Spray a large piece of foil with some \nnonstick cooking spray.\u0026nbsp;\u0026nbsp; Place over the dish to cover, greased side \ndown and covering the dish tightly.\u0026nbsp; Place into the preheated oven and \nbake for 40 minutes.\u0026nbsp;\u0026nbsp; Carefully remove the foil and bake for a further \n10 to 15 minutes, until golden brown and bubbly.\u0026nbsp;\u0026nbsp; Allow to stand for \nfive to ten minutes prior to serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - In lieu of the\n flavour pots you can use 6 garlic cloves, minced and cooked in the \nmelted butter prior to adding the flour for the sauce.\u0026nbsp; Also you can add\n 1 TBS mixed herbs to the artichoke mixture along with about 1 tsp of \nground mixed peppercorns."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2886813096020188009\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/12\/artichoke-and-spinach-lasagne.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2886813096020188009"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2886813096020188009"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/12\/artichoke-and-spinach-lasagne.html","title":"Artichoke and Spinach Lasagne"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3994550239675776578"},"published":{"$t":"2012-11-29T15:04:00.001+00:00"},"updated":{"$t":"2012-11-29T15:04:35.494+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Guest Post"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Lasagne"}],"title":{"type":"text","$t":"A Simple Lasgne Verde Guest Post"},"content":{"type":"html","$t":"\u003Cb\u003E\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/Zirca_Las_Verde.jpg\" width=\"300\" \/\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EA simple Lasagne Verde\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I’m sure everyone has a favourite lasagne recipe – and this is mine. In my opinion, this is the best lasagne ever!\nThis classic recipe is simple and the ingredients are totally basic, meaning you don’t have go to the ends of the earth for them. \nIt is made up of layers of pasta verde sandwiched between a roast ham and a béchamel sauce… yummy!\nFor best results, consider using triple coated \u003Ca href=\"http:\/\/www.george-wilkinson.com\/bakeware\/great-british-bakeware\" target=\"_blank\"\u003Epremium non stick bakeware.\u003C\/a\u003E As well as an easy release of food this has the added bonus of being easy to clean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIngredients:\u003Cbr \/\u003E\n3oz\/75g butter\u003Cbr \/\u003E\n10oz\/275g chopped mushrooms\u003Cbr \/\u003E\n1 medium onion chopped\u003Cbr \/\u003E\n1 clove garlic crushed\u003Cbr \/\u003E\n1 medium courgette\u003Cbr \/\u003E\n10oz\/275g diced roast ham\u003Cbr \/\u003E\n6oz\/150g frozen petit pois\u003Cbr \/\u003E\n1pt\/500ml Béchamel sauce\u003Cbr \/\u003E\n8oz\/225g grated Cheddar cheese\u003Cbr \/\u003E\n2 packets pre-cooked Lasagne Verde\u003Cbr \/\u003E\nMethod:\u003Cbr \/\u003E\n1. Preheat oven to 190C\/375F, gas mark 5, lightly greasing your bakeware.\u003Cbr \/\u003E\n2. Fry onions, mushrooms and garlic in butter until softened.\u003Cbr \/\u003E\n3. Prepare Béchamel sauce and add the petit pois and ham, seasoning to taste.\u003Cbr \/\u003E\n4. Spread a thin layer over the base of the tin cover with a layer of lasagne.\u003Cbr \/\u003E\n5. Take the onion and mushroom mixture and spread over the lasagne, cover with Béchamel sauce.\u003Cbr \/\u003E\n6. Layer until the onion and mushroom mix is finished. Top with remaining Béchamel sauce, sliced courgettes and grated cheese.\u003Cbr \/\u003E\n7. Bake in the oven in 30 minutes using your premium non stick bakeware. Leave to stand for a few minutes before serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can compliment the lasagne with garlic bread to make it a tad more traditional.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBy Zirca Ali\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThanks Zirca!\u0026nbsp; It looks delicious!! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3994550239675776578\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/a-simple-lasgne-verde-guest-post.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3994550239675776578"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3994550239675776578"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/a-simple-lasgne-verde-guest-post.html","title":"A Simple Lasgne Verde Guest Post"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"0"}}]}});