Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Abertam cheese, grated
- 2 cups fresh spinach, chopped
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup Parmesan cheese, grated
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Medium saucepan for making sauce
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
4. Add flour and whisk until smooth. Gradually add milk, whisking constantly until mixture is smooth.
5. Add salt, pepper, and nutmeg and continue to whisk until sauce thickens, about 5 minutes.
6. Remove from heat and stir in Parmesan cheese.
7. In a mixing bowl, combine Abertam cheese and chopped spinach.
8. Spread a thin layer of sauce on the bottom of the baking dish.
9. Place 3 lasagna noodles on top of the sauce.
10. Spread 1/3 of the Abertam cheese and spinach mixture on top of the noodles.
11. Repeat layers of sauce, noodles, and cheese mixture until all ingredients are used, ending with a layer of sauce on top.
12. Cover with foil and bake for 30 minutes.
13. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
14. Let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 480
Fat: 28g
Carbohydrates: 33g
Protein: 23g
Sodium: 680mg
Substitutions for ingredients:
- Abertam cheese can be substituted with any other hard cheese, such as cheddar or Parmesan.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty lasagna.
- Substitute the spinach with roasted vegetables, such as zucchini or eggplant.
- Use gluten-free lasagna noodles for a gluten-free version.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft when baked.
- Let the lasagna cool for 10 minutes before serving to allow the sauce to thicken and the cheese to set.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat oven to 350°F and bake for 20-25 minutes, or until heated through.
Presentation ideas:
Serve lasagna on a large platter with a side salad and garlic bread.
Garnishes:
Garnish with fresh parsley or basil.
Pairings:
Pair with a glass of red wine, such as Chianti.
Suggested side dishes:
Serve with a side salad and garlic bread.
Troubleshooting advice:
If the lasagna is too dry, add more sauce. If it's too wet, bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot and fresh out of the oven for the best flavor.
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Region: Italian