Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Allgäuer Bergkäse cheese, grated
- 1 pound fresh spinach, washed and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Large skillet for cooking spinach and onion
- Medium saucepan for making béchamel sauce
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and garlic and sauté until softened, about 5 minutes.
4. Add chopped spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and set aside.
5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly browned.
6. Slowly whisk in milk and continue to whisk until the mixture thickens, about 5 minutes.
7. Add salt, pepper, and nutmeg to the sauce and stir to combine.
8. In a 9x13 inch baking dish, spread a thin layer of béchamel sauce on the bottom.
9. Layer 4 lasagna noodles on top of the sauce.
10. Spread half of the spinach mixture on top of the noodles.
11. Sprinkle half of the grated Allgäuer Bergkäse cheese on top of the spinach.
12. Repeat layers with 4 more lasagna noodles, remaining spinach mixture, and remaining Allgäuer Bergkäse cheese.
13. Top with remaining 4 lasagna noodles and pour remaining béchamel sauce over the top.
14. Cover the dish with foil and bake for 30 minutes.
15. Remove foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
16. Let lasagna cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 455
Fat: 23g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 550mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 7g
Protein: 24g
Substitutions for ingredients:
- Allgäuer Bergkäse cheese can be substituted with any other hard cheese such as Parmesan or Gruyere.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
Variations:
- Add cooked ground beef or Italian sausage to the spinach mixture for a meaty lasagna.
- Substitute the spinach with roasted vegetables such as zucchini, eggplant, and bell peppers.
- 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 mushy when baked.
- Use a mandoline to grate the cheese quickly and evenly.
- Let the lasagna cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
- Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a slice of lasagna on a microwave-safe plate and microwave for 1-2 minutes until heated through.
Presentation ideas:
- Serve the lasagna on a large platter and garnish with fresh parsley or basil.
Garnishes:
- Fresh parsley or basil
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more béchamel sauce or a little bit of milk before baking.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Allgäuer Bergkäse is a hard cheese that originates from the Allgäu region in Germany. It is made from raw cow's milk and has a nutty, slightly sweet flavor.
Flavor profiles:
- The Allgäuer Bergkäse cheese adds a rich, nutty flavor to the lasagna while the spinach adds a fresh, earthy taste.
Serving suggestions:
- Serve the lasagna with a glass of red wine such as Chianti or Cabernet Sauvignon.
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Region: German