Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Berner Hobelkäse cheese, grated
- 1 pound fresh spinach, washed and chopped
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Large skillet for cooking spinach
- Saucepan for making béchamel sauce
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 8-10 minutes, or until al dente. Drain and set aside.
3. In a large skillet, melt 1/4 cup of butter over medium heat. Add the chopped spinach and cook until wilted, about 5 minutes. Set aside.
4. In a saucepan, melt the remaining 1/4 cup of butter over medium heat. Add the flour and whisk until smooth. Cook for 2-3 minutes, stirring constantly.
5. Slowly add the milk, whisking constantly to prevent lumps. Cook for 5-7 minutes, or until the sauce has thickened.
6. Add the grated Berner Hobelkäse cheese to the sauce and stir until melted. Season with nutmeg, salt, and pepper to taste.
7. In the baking dish, spread a thin layer of the cheese sauce on the bottom. Add a layer of lasagna noodles, followed by a layer of spinach, and a layer of cheese sauce. Repeat until all ingredients are used up, ending with a layer of cheese sauce on top.
8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden brown and bubbly.
9. Let the lasagna cool for 10 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 590
- Fat: 38g
- Carbohydrates: 36g
- Protein: 27g
Substitutions for ingredients:
- Berner Hobelkäse cheese can be substituted with Gruyere or Emmental cheese.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add cooked ground beef or Italian sausage to the lasagna for a meatier version.
- Substitute the spinach with other vegetables such as mushrooms or zucchini.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Use a whisk to prevent lumps in the béchamel sauce.
- Let the lasagna cool for 10 minutes before serving to allow the cheese to set.
Storage instructions:
- Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the lasagna in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter, garnished with fresh parsley or basil.
Garnishes:
- Fresh parsley or basil
Pairings:
- Serve with a green salad and crusty bread.
Suggested side dishes:
- Green salad
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the lasagna is too dry, add more cheese sauce or a little bit of milk.
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:
- Berner Hobelkäse is a Swiss cheese made from cow's milk. It has been produced in the Bern region of Switzerland for over 500 years.
Flavor profiles:
- The Berner Hobelkäse cheese adds a nutty and slightly sweet flavor to the lasagna, while the spinach adds a fresh and earthy taste.
Serving suggestions:
- Serve the lasagna hot, straight out of the oven.
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Region: Swiss