Italian > Lasagnas

Caprino di Rimella and Spinach Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Caprino di Rimella cheese, crumbled
- 1 pound fresh spinach, washed and chopped
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese

Special equipment needed:
- Large pot
- Large skillet
- Whisk
- 9x13 inch baking dish
- Aluminum foil

Step-by-step instructions:

1. Preheat oven to 375°F.

2. Cook lasagna noodles according to package instructions. Drain and set aside.

3. In a large skillet, melt butter over medium heat. Add flour and whisk until smooth.

4. Gradually add milk and heavy cream, whisking constantly until smooth.

5. Add salt, black pepper, and nutmeg. Continue to cook, whisking occasionally, until the sauce thickens, about 10 minutes.

6. Add Caprino di Rimella cheese to the sauce and stir until melted.

7. Add chopped spinach to the skillet and cook until wilted, about 5 minutes.

8. Spread a thin layer of the cheese and spinach sauce on the bottom of the baking dish.

9. Place a layer of cooked lasagna noodles on top of the sauce.

10. Spread a layer of the cheese and spinach sauce over the noodles.

11. Repeat layers of noodles and sauce until all ingredients are used, ending with a layer of sauce.

12. Sprinkle grated Parmesan cheese over the top of the lasagna.

13. Cover the baking dish with aluminum foil.

14. Bake for 25 minutes.

15. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.


Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories per serving: 670
Fat: 47g
Carbohydrates: 36g
Protein: 27g
Sodium: 720mg
Sugar: 5g

Substitutions for ingredients:
- Caprino di Rimella cheese can be substituted with any crumbly goat cheese.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.

Variations:
- Add sliced mushrooms to the cheese and spinach sauce.
- Substitute lasagna noodles with zucchini noodles for a low-carb option.
- Add cooked ground beef or Italian sausage to the cheese and spinach sauce for a meaty lasagna.

Tips and tricks:
- Be sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Use a whisk to ensure the cheese and spinach sauce is smooth and free of lumps.
- Let the lasagna cool for a few minutes before serving to allow the sauce to set.

Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Preheat oven to 350°F.
- Cover the lasagna with aluminum foil and bake for 20-25 minutes, or until heated through.

Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh parsley on top.

Garnishes:
- Fresh parsley
- Red pepper flakes

Pairings:
- Garlic bread
- Caesar salad
- Red wine, such as Chianti or Sangiovese

Suggested side dishes:
- Roasted vegetables, such as broccoli or carrots
- Grilled asparagus
- Garlic mashed potatoes

Troubleshooting advice:
- If the cheese and spinach sauce is too thick, add a splash of milk to thin it out.
- If the lasagna is too dry, add a layer of tomato sauce between the layers of noodles and cheese and spinach sauce.

Food safety advice:
- Be sure to wash your hands and all cooking surfaces before preparing the lasagna.
- Use a food thermometer to ensure the lasagna reaches an internal temperature of 165°F before serving.

Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome.
- Caprino di Rimella cheese is a specialty cheese from the Piedmont region of Italy.

Flavor profiles:
- Creamy
- Tangy
- Savory

Serving suggestions:
- Serve the lasagna hot with a side of garlic bread and a glass of red wine.

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Region: Italian

Taste: Savory, Rich, Creamy, Cheesy, Herbal, Earthy