Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound fresh spinach, washed and chopped
- 1/2 pound Blu del Moncenisio cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 2 cups whole milk
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Medium saucepan for making the 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 medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, whisking constantly.
4. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Cook for 5-7 minutes, or until the sauce has thickened.
5. Add the salt and black pepper to the sauce, and stir to combine.
6. In a large bowl, combine the chopped spinach, crumbled Blu del Moncenisio cheese, and grated Parmesan cheese.
7. Spread a thin layer of the sauce on the bottom of the baking dish.
8. Place a layer of lasagna noodles on top of the sauce.
9. Spread a layer of the spinach and cheese mixture on top of the noodles.
10. Repeat layers of sauce, noodles, and spinach and cheese mixture until all ingredients are used up, ending with a layer of sauce on top.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the lasagna is heated through.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
Sodium: 700mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 5g
Protein: 20g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Blu del Moncenisio cheese can be substituted with Gorgonzola or Roquefort cheese.
Variations:
- Add cooked ground beef or Italian sausage to the spinach and cheese mixture for a meaty lasagna.
- Substitute the spinach with kale or Swiss chard for a different flavor.
- Add sliced mushrooms to the spinach and cheese mixture for extra texture.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Be sure to drain the spinach well to prevent excess moisture in the lasagna.
- Let the lasagna rest for 10-15 minutes before serving to allow the layers 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 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter, garnished with fresh herbs such as basil or parsley.
Garnishes:
Fresh herbs such as basil or parsley.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more milk to thin it out.
- If the lasagna is too dry, add more sauce or a layer of canned tomato sauce.
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:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
This lasagna is rich and creamy, with a tangy and slightly salty flavor from the Blu del Moncenisio cheese.
Serving suggestions:
Serve this lasagna as a main dish for a family dinner or special occasion.
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Region: Italian