Comments on: Quick Lasagna: Spinach and Ricotta http://www.mediterrasiancooking.com/quick-lasagna-spinach-and-ricotta/ Sat, 31 Dec 2011 02:21:13 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Potato & Escarole Soup: Sadly, You’ll Have to Wait for Pictures « 30 Bucks a Week http://www.mediterrasiancooking.com/quick-lasagna-spinach-and-ricotta/#comment-235 Potato & Escarole Soup: Sadly, You’ll Have to Wait for Pictures « 30 Bucks a Week Thu, 25 Jun 2009 18:37:25 +0000 http://www.mediterrasiancooking.com/quick-lasagna-spinach-and-ricotta/#comment-235 [...] an amazing frittata featuring a huge amount of Swiss chard, a big salad with the red-leaf lettuce, spinach/ricotta lasagne, and a potato and escarole soup that I am eating right now. This soup is fantastic and actually [...] [...] an amazing frittata featuring a huge amount of Swiss chard, a big salad with the red-leaf lettuce, spinach/ricotta lasagne, and a potato and escarole soup that I am eating right now. This soup is fantastic and actually [...]

]]> By: Guilherme http://www.mediterrasiancooking.com/quick-lasagna-spinach-and-ricotta/#comment-120 Guilherme Wed, 02 Apr 2008 16:36:52 +0000 http://www.mediterrasiancooking.com/quick-lasagna-spinach-and-ricotta/#comment-120 @Dutchess - <blockquote>I am keeping this lasagna recipe for when we get home to the Netherlands as ricotta is hard to come by in Beijing.</blockquote> Hi Dutchess, lack of ricotta shouldn't be a problem since you can improvise your own. Just boil two liters (70floz) of milk with a little vinegar or lemon (two or three spoons are enough) and the milk will start to form curdles. Let it boil for a minute or two and pass the content of the pan through a sieve covered with a clean cloth and the curdles that remain on the cloth are a home-made version of ricotta you can use. 2 liters (70floz) will make about 500g (18oz) of home-made ricotta. I hope you can try it soon ;-) @Dutchess –
I am keeping this lasagna recipe for when we get home to the Netherlands as ricotta is hard to come by in Beijing.

Hi Dutchess, lack of ricotta shouldn’t be a problem since you can improvise your own. Just boil two liters (70floz) of milk with a little vinegar or lemon (two or three spoons are enough) and the milk will start to form curdles.

Let it boil for a minute or two and pass the content of the pan through a sieve covered with a clean cloth and the curdles that remain on the cloth are a home-made version of ricotta you can use.

2 liters (70floz) will make about 500g (18oz) of home-made ricotta.

I hope you can try it soon ;-)

]]> By: Dutchess http://www.mediterrasiancooking.com/quick-lasagna-spinach-and-ricotta/#comment-119 Dutchess Wed, 02 Apr 2008 15:57:04 +0000 http://www.mediterrasiancooking.com/quick-lasagna-spinach-and-ricotta/#comment-119 I absolutely love the combination of ricotta and spinach. I am keeping this lasagna recipe for when we get home to the Netherlands as ricotta is hard to come by in Beijing. I agree with you regarding the use of terracotta when it comes to baking dishes. I find it cooks more evenly as opposed to the metal ones. Perhaps it has something to do with the porous material? You all have a lovely blog and you can be sure I shall be dropping by regularly. I got to know of it when Trudy left an encouraging comment on one of my blog entries where I used your paella recipe with great success. Cheers! I absolutely love the combination of ricotta and spinach. I am keeping this lasagna recipe for when we get home to the Netherlands as ricotta is hard to come by in Beijing.

I agree with you regarding the use of terracotta when it comes to baking dishes. I find it cooks more evenly as opposed to the metal ones. Perhaps it has something to do with the porous material?

You all have a lovely blog and you can be sure I shall be dropping by regularly. I got to know of it when Trudy left an encouraging comment on one of my blog entries where I used your paella recipe with great success. Cheers!

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