{"id":12246,"date":"2020-11-12T11:45:55","date_gmt":"2020-11-12T10:45:55","guid":{"rendered":"https:\/\/jesuisuncuisinier.fr\/fr\/?p=12246"},"modified":"2020-11-12T11:58:30","modified_gmt":"2020-11-12T10:58:30","slug":"lasagnes-aux-epinards-ricotta-mozzarella-et-parmesan","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/lasagnes-aux-epinards-ricotta-mozzarella-et-parmesan\/","title":{"rendered":"Recette de lasagnes aux \u00e9pinards, ricotta, mozzarella et parmesan"},"content":{"rendered":"<\/p>\n<p>Bonjour ! Aujourd&rsquo;hui, je vous pr\u00e9sente ces <strong>lasagnes aux \u00e9pinards, ricotta et mozzarella<\/strong> qui n&rsquo;ont rien \u00e0 envier aux typiques lasagnes \u00e0 la viande.<\/p>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><\/p>\n<h2>Vous voulez savoir comment faire des lasagnes aux \u00e9pinards ?<\/h2>\n<p>Pour pr\u00e9parer ces <strong>lasagnes aux \u00e9pinards et \u00e0 la ricotta<\/strong>, nous allons faire la farce en m\u00e9langeant tous les fromages avec des \u0153ufs. \u00c0 ce m\u00e9lange, nous ajouterons les <strong>\u00e9pinards saut\u00e9s \u00e0 l&rsquo;ail<\/strong>.<\/p>\n<p>Il ne nous reste plus qu&rsquo;\u00e0 assembler les lasagnes. J&rsquo;ai un <strong>plat \u00e0 gratin qui convient tr\u00e8s bien<\/strong>, car il a une forme qui me permet de faire trois couches de farce et il est parfait pour 4 portions.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/epinards.jpg\" alt=\"\u00c9pinards\" width=\"1280\" height=\"853\" class=\"aligncenter size-full wp-image-12252\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/epinards.jpg 1280w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/epinards-768x512.jpg 768w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/epinards-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/epinards-300x200.jpg 300w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/p>\n<p>Sur le blog, vous trouverez \u00e9galement les <a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/lasagnes-d-aubergine-a-la-viande-hachee-et-mozzarella\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>lasagnes d\u2019aubergines<\/strong><\/a> ou les <a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/lasagnes-au-poulet\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>lasagnes au poulet<\/strong><\/a>. Sinon, vous avez aussi les <a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/cannellonis-au-poulet\/\" target=\"_blank\" rel=\"noopener noreferrer\">cannellonis au poulet<\/a>.<\/p>\n<p>Voici la recette :<\/p>\n<p>\n<ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/lasagnes-aux-epinards-ricotta-et-parmesan.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Lasagnes aux \u00e9pinards, ricotta, mozzarella et parmesan\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/lasagnes-aux-epinards-ricotta-et-parmesan.jpg 1200w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/lasagnes-aux-epinards-ricotta-et-parmesan-768x510.jpg 768w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/lasagnes-aux-epinards-ricotta-et-parmesan-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/lasagnes-aux-epinards-ricotta-et-parmesan-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/lasagnes-aux-epinards-ricotta-et-parmesan.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/lasagnes-aux-epinards-ricotta-mozzarella-et-parmesan\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de lasagnes aux \u00e9pinards, ricotta, mozzarella et parmesan<\/h2>\n<span id=\"post-ratings-12246\" class=\"post-ratings\" data-nonce=\"8fb2791269\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_12246_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(12246, 1, '1 Star');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_12246_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(12246, 2, '2 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_12246_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(12246, 3, '3 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_12246_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(12246, 4, '4 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_12246_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(12246, 5, '5 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,23 \/ 5. Votes: 13<\/div><\/span><span id=\"post-ratings-12246-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT45M>45 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2020-11-12\"><\/time> \n<span itemprop=\"description\" content=\"Comme faire des lasagnes aux \u00e9pinards. Recette facile. Voici ma version d\u2019une des lasagnes aux l\u00e9gumes la plus typique. Avec beaucoup d'\u00e9pinards, de ricotta, de mozzarella et du parmsan.\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">500 g d&rsquo;\u00e9pinards frais (300 g s&rsquo;ils sont congel\u00e9s)<\/li>\n<li itemprop=\"recipeIngredient\">12 feuilles de lasagnes<\/li>\n<li itemprop=\"recipeIngredient\">2 gousses d&rsquo;ail<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 soupe d&rsquo;huile d&rsquo;olive extra vierge<\/li>\n<li itemprop=\"recipeIngredient\">250 g de ricotta (ou de fromage blanc)<\/li>\n<li itemprop=\"recipeIngredient\">75 g de parmesan r\u00e2p\u00e9<\/li>\n<li itemprop=\"recipeIngredient\">150 g de mozzarella r\u00e2p\u00e9e<\/li>\n<li itemprop=\"recipeIngredient\">1 \u0153uf de plein air<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre noir moulu<\/li>\n<li itemprop=\"recipeIngredient\">Pour la b\u00e9chamel : 15 g de beurre<\/li>\n<li itemprop=\"recipeIngredient\">15 g d&rsquo;huile d&rsquo;olive extra vierge<\/li>\n<li itemprop=\"recipeIngredient\">30 g de farine de bl\u00e9 tout usage<\/li>\n<li itemprop=\"recipeIngredient\">500 ml de lait entier<\/li>\n<li itemprop=\"recipeIngredient\">1 pinc\u00e9e de noix de muscade moulue<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre<\/li>\n<\/ul><b>Pour servir :<\/b><ul>\n<li itemprop=\"recipeIngredient\">Sauce tomate maison (\u00e0 \u00e9taler sur la base)<\/li>\n<\/ul><b>Mat\u00e9riel :<\/b><ul>\n<li itemprop=\"recipeIngredient\">Plat de cuisson (taille de 3 feuilles de lasagnes)<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Bien laver les \u00e9pinards et les \u00e9goutter. Les couper grossi\u00e8rement en morceaux.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher l&rsquo;ail et hacher-le tr\u00e8s finement au couteau ou avec un presse-ail.<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer les \u00e9pinards \u00e0 feu vif dans une grande po\u00eale avec une cuill\u00e8re d&rsquo;huile. Lorsqu&rsquo;ils ont r\u00e9duit de taille et qu&rsquo;ils sont presque secs, ajouter l&rsquo;ail hach\u00e9 et bien m\u00e9langer.<\/li>\n<li itemprop=\"recipeInstructions\">Saler et poivrer \u00e0 votre convenance, retirer du feu et r\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Dans un grand bol, battre la ricotta avec l&rsquo;\u0153uf, la mozzarella et 50 g de parmesan. Assaisonner avec du sel et du poivre.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/ricotta.jpg\" alt=\"Ricotta\" width=\"300\" height=\"200\" class=\"wp-image-12253 alignnone\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/ricotta.jpg 1280w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/ricotta-768x512.jpg 768w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/ricotta-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/ricotta-300x200.jpg 300w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les \u00e9pinards au m\u00e9lange de ricotta et bien m\u00e9langer. Mettre de c\u00f4t\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Pr\u00e9parer la b\u00e9chamel. Faire chauffer l&rsquo;huile d&rsquo;olive avec le beurre jusqu&rsquo;\u00e0 ce que le beurre fonde. Saupoudrer la farine et laisser cuire 2 minutes pour qu&rsquo;elle perde son go\u00fbt cru. Ajouter le lait et battre vigoureusement avec le fouet. Chauffer jusqu&rsquo;\u00e0 ce qu&rsquo;elle \u00e9paississe (elle doit \u00eatre un peu liquide). Assaisonnez avec du sel, du poivre et de la noix de muscade selon votre go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">Pr\u00e9parer les feuilles de lasagnes selon les instructions du fabricant.<\/li>\n<li itemprop=\"recipeInstructions\">Pr\u00e9chauffer le four \u00e0 170 \u00b0C.<\/li>\n<li itemprop=\"recipeInstructions\">Assembler les lasagnes. Etaler une fine couche de b\u00e9chamel sur le fond du plat. Disposez une couche de feuilles de lasagnes puis \u2153 de la garniture \u00e0 la ricotta et aux \u00e9pinards. Puis une fine couche de b\u00e9chamel, une autre de feuilles et une autre de farce. R\u00e9p\u00e9tez. Terminer par une couche de b\u00e9chamel.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/parmesan.jpg\" alt=\"Parmesan\" width=\"1280\" height=\"853\" class=\"aligncenter size-full wp-image-12254\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/parmesan.jpg 1280w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/parmesan-768x512.jpg 768w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/parmesan-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/parmesan-300x200.jpg 300w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Saupoudrer avec les 25 g restants de parmesan r\u00e2p\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Faire cuire \u00e0 mi-hauteur pendant 30 minutes, ou jusqu&rsquo;\u00e0 ce que la surface soit dor\u00e9e selon votre go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser reposer \u00e0 l&rsquo;ext\u00e9rieur du four pendant 10 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Voil\u00e0 ! C&rsquo;est tout ! J&rsquo;aime mettre une couche de sauce tomate maison chaude dans les assiettes et servir la lasagne aux \u00e9pinards dessus.<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>La <strong>sauce tomate<\/strong> est facultative.<\/li>\n<li><strong>La b\u00e9chamel doit rester un peu liquide<\/strong>, c\u2019est-\u00e0-dire, elle doit avoir la consistance d&rsquo;une cr\u00e8me anglaise.<\/li>\n<li>La <strong>ricotta<\/strong> peut \u00e9galement \u00eatre remplac\u00e9e par du fromage blanc ou de fromage \u00e0 la cr\u00e8me.<\/li>\n<li>Vous pouvez remplacer le <strong>beurre<\/strong> dans la b\u00e9chamel par encore plus d&rsquo;huile d&rsquo;olive ou l\u2019inverse.<\/li>\n<li>Si vous le souhaitez, vous pouvez ajouter le m\u00e9lange <strong>de fromages \u00e0 gratiner de votre choix<\/strong> au lieu du parmesan.<\/li>\n<li>Si vous utilisez des <strong>\u00e9pinards surgel\u00e9s<\/strong>, suivez les instructions de pr\u00e9paration du fabricant.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/recette-lasagnes-aux-epinards-ricotta-et-parmesan.jpg\" alt=\"Recette de lasagnes aux \u00e9pinards, ricotta, mozzarella et parmesan\" width=\"1200\" height=\"797\" class=\"aligncenter size-full wp-image-12247\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/recette-lasagnes-aux-epinards-ricotta-et-parmesan.jpg 1200w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/recette-lasagnes-aux-epinards-ricotta-et-parmesan-768x510.jpg 768w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/recette-lasagnes-aux-epinards-ricotta-et-parmesan-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/recette-lasagnes-aux-epinards-ricotta-et-parmesan-300x200.jpg 300w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h3>Vous savez maintenant comment faire des lasagnes aux \u00e9pinards<\/h3>\n<p>Vous avez aim\u00e9 la recette ? J&rsquo;esp\u00e8re que vous oserez la faire. Vous verrez qu&rsquo;elles sont <strong>aussi bonnes que celles de la viande<\/strong>.<\/p>\n<p>N&rsquo;h\u00e9sitez pas \u00e0 <a href=\"#comments\"><strong>me laisser un message<\/strong><\/a> pour me dire ce que vous en pensez, si vous avez des questions ou si vous souhaitez me faire part de vos suggestions.<\/p>\n<p>Enfin, si vous aimez les <strong>recettes aux \u00e9pinards<\/strong>, je vous invite \u00e0 laisser votre vote de soutien au blog avec un \u00ab j&rsquo;aime \u00bb et \u00e0 partager ces d\u00e9licieuses <strong>lasagnes aux \u00e9pinards<\/strong> sur vos r\u00e9seaux sociaux.<\/p>\n\n<p>A bient\u00f4t !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comme faire des lasagnes aux \u00e9pinards. Recette facile. Voici ma version d\u2019une des lasagnes aux l\u00e9gumes la plus typique. Avec beaucoup d&rsquo;\u00e9pinards, de ricotta, de mozzarella et du parmsan.<\/p>\n","protected":false},"author":1,"featured_media":12248,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[845,841,20],"tags":[],"class_list":["post-12246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumes","category-riz-et-pates","category-recette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de lasagnes aux \u00e9pinards, ricotta, mozzarella et parmesan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jesuisuncuisinier.fr\/fr\/lasagnes-aux-epinards-ricotta-mozzarella-et-parmesan\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de lasagnes aux \u00e9pinards, ricotta, mozzarella et parmesan\" \/>\n<meta property=\"og:description\" content=\"Comme faire des lasagnes aux \u00e9pinards. Recette facile. Voici ma version d\u2019une des lasagnes aux l\u00e9gumes la plus typique. Avec beaucoup d&#039;\u00e9pinards, de ricotta, de mozzarella et du parmsan.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jesuisuncuisinier.fr\/fr\/lasagnes-aux-epinards-ricotta-mozzarella-et-parmesan\/\" \/>\n<meta property=\"og:site_name\" content=\"Je suis un cuisinier - Recettes faciles\" \/>\n<meta property=\"article:published_time\" content=\"2020-11-12T10:45:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-11-12T10:58:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2020\/11\/lasagnes-aux-epinards-ricotta-et-parmesan.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"797\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dami\u00e1n\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@unptitcuisinier\" \/>\n<meta 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