Ingredients with Measurements:
- 12 lasagna noodles
- 1 lb. fresh spinach, washed and chopped
- 1 lb. Castelmagno cheese, grated
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Large skillet for cooking spinach
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat and set aside.
4. In a medium bowl, mix together ricotta cheese, heavy cream, Parmesan cheese, parsley, basil, salt, and pepper.
5. In the baking dish, spread a thin layer of the ricotta mixture on the bottom. Place a layer of lasagna noodles on top.
6. Spread half of the spinach mixture over the noodles, followed by a layer of grated Castelmagno cheese.
7. Repeat layers of noodles, spinach, and Castelmagno cheese until all ingredients are used up, ending with a layer of cheese on top.
8. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
9. Let lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 460
Fat: 32g
Carbohydrates: 23g
Protein: 22g
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Castelmagno cheese can be substituted with any other hard, sharp cheese such as Parmesan or Pecorino Romano.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add cooked ground beef or Italian sausage to the spinach mixture for a meatier lasagna.
- Substitute the spinach with kale or Swiss chard for a different flavor.
- Add sliced mushrooms to the spinach mixture for extra texture.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too mushy when baked.
- Use a mandoline or sharp knife to thinly slice the Castelmagno cheese for easier grating.
- Let the lasagna cool for 10 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:
Reheat individual portions in the microwave or oven 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 and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more heavy cream to the ricotta mixture.
- If the lasagna is too watery, make sure to drain the spinach well before using.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Castelmagno cheese is a traditional Italian cheese from the Piedmont region. It is made from cow's milk and has a sharp, tangy flavor.
Flavor profiles:
The Castelmagno and Spinach Lasagna has a rich, creamy flavor with a sharp tang from the Castelmagno cheese.
Serving suggestions:
Serve the lasagna hot and bubbly, straight out of the oven.
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Region: Italian