Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Caciotta della Sabina cheese, shredded
- 1 pound fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 4 cups milk
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Special equipment needed:
- Large pot
- Colander
- 9x13 inch baking dish
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a large pot, blanch the spinach for 1-2 minutes until wilted. Drain and set aside.
4. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
5. Gradually add the milk, whisking constantly until the mixture is smooth and thickened.
6. Add the salt, black pepper, and nutmeg. Stir to combine.
7. Add the shredded Caciotta della Sabina cheese and stir until melted and smooth.
8. Add the blanched spinach to the cheese sauce and stir to combine.
9. Spread a thin layer of the cheese and spinach sauce on the bottom of the baking dish.
10. Place a layer of lasagna noodles on top of the sauce.
11. Spread a layer of the cheese and spinach sauce on top of the noodles.
12. Repeat layers of noodles and sauce until all ingredients are used, ending with a layer of sauce on top.
13. Sprinkle the grated Parmesan cheese on top of the sauce.
14. Cover the baking dish with foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Sodium: 600mg
Substitutions for ingredients:
- Caciotta della Sabina cheese can be substituted with any mild, creamy cheese such as mozzarella or fontina.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach sauce for a meaty lasagna.
- Substitute the spinach with other vegetables such as roasted red peppers or sautéed mushrooms.
Tips and tricks:
- Be sure to cook the lasagna noodles al dente to prevent them from becoming mushy in the oven.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- Allow the lasagna to 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 and bake for 15-20 minutes until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad of mixed greens and a balsamic vinaigrette.
- Pair with a glass of Chianti or Pinot Noir.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the lasagna is too watery, be sure to drain the spinach well and cook the noodles al dente.
Food safety advice:
- Be sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Caciotta della Sabina is a traditional Italian cheese made from cow's milk in the Sabina region of Italy. It is a mild, creamy cheese that is often used in pasta dishes such as lasagna.
Flavor profiles:
Creamy, cheesy, and savory with a hint of nutmeg.
Serving suggestions:
Serve the lasagna hot and bubbly with a side salad and a glass of red wine.
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Region: Italian