Chef Haim Cohen Prepares Rich Lasagna With Guest Eliana Tidhar
Translated & summarized from Makor Rishon by baba
Chef Haim Cohen and guest Eliana Tidhar prepared a meatless lasagna featuring homemade pasta, a cheese blend, béchamel, spinach, and sun-dried tomatoes. The recipe and preparation steps are detailed.
The story in 4 lines · by baba
- Chef Haim Cohen and Eliana Tidhar made a meatless lasagna.
- The lasagna includes homemade pasta and a rich cheese filling.
- Key ingredients are béchamel, spinach, and sun-dried tomatoes.
- Detailed recipe and preparation instructions are provided.
Chef Haim Cohen hosted Eliana Tidhar to prepare a rich, meatless lasagna. The dish features homemade pasta sheets layered with a creamy béchamel sauce, a generous blend of ricotta, Parmesan, mozzarella, and Bulgarian cheese, along with spinach and sun-dried cherry tomatoes.
The recipe details include ingredients for the pasta dough, béchamel, cheese filling, and assembly. For the pasta, 250 grams of 00 flour, 50 grams of durum flour, four eggs, and salt are used. The béchamel requires 100 grams of butter, 100 grams of flour, one liter of milk, and nutmeg. The cheese filling combines 250 grams of ricotta, 100 grams of grated Parmesan, 200 grams of grated mozzarella, 200 grams of Bulgarian cheese, one egg, and salt.
Preparation involves making the dough, resting it for 30 minutes, and then rolling it thin. The béchamel is made by combining butter, flour, milk, and nutmeg until thickened. The pasta sheets are briefly boiled for two minutes, drained, and then assembled with the béchamel, cheese mixture, spinach, and sun-dried tomatoes.
The lasagna is baked in a preheated oven at 180 degrees Celsius until golden brown. After baking, it is left to set slightly before being sliced and served. The article also references other lasagna recipes, including a vegetable-focused one and a simpler "lazy" pasta bake.