Ingredients with Measurements:
- 1 pound lasagne sheets
- 1 pound chipolata sausages
- 1 pound spinach, washed and chopped
- 2 cups grated mozzarella cheese
- 2 cups grated Parmesan cheese
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling lasagne sheets
- Large skillet for cooking sausage and spinach
- Whisk for making béchamel sauce
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagne sheets according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic and cook until softened.
4. Add the chipolata sausages to the skillet and cook until browned on all sides.
5. Add the chopped spinach to the skillet and cook until wilted. Remove from heat.
6. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of all-purpose flour and whisk until smooth.
7. Slowly add 2 cups of milk to the saucepan, whisking constantly to prevent lumps from forming.
8. Cook the béchamel sauce for 5-10 minutes, or until thickened. Season with salt and pepper to taste.
9. In a 9x13 inch baking dish, layer the lasagne sheets, sausage and spinach mixture, béchamel sauce, and grated mozzarella and Parmesan cheese.
10. Repeat the layers until all ingredients are used up, ending with a layer of cheese on top.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Any type of sausage can be used in place of chipolata sausages.
- Swiss chard or kale can be used in place of spinach.
- Any type of cheese can be used in place of mozzarella and Parmesan.
Variations:
- Add sliced mushrooms to the sausage and spinach mixture.
- Use ground beef or turkey instead of sausage.
- Add a layer of roasted red peppers or sun-dried tomatoes.
Tips and tricks:
- Make sure to cook the lasagne sheets until they are al dente to prevent them from becoming mushy in the lasagne.
- Use a whisk to make the béchamel sauce to prevent lumps from forming.
- Let the lasagne cool for a few minutes before serving to prevent it from falling apart.
Storage instructions:
- Store leftover lasagne in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover lasagne in the microwave or oven until heated through.
Presentation ideas:
- Serve the lasagne on a large platter with a side salad.
Garnishes:
- Sprinkle chopped fresh parsley or basil on top of the lasagne before serving.
Pairings:
- Serve the lasagne with garlic bread or a crusty baguette.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic mashed potatoes
Troubleshooting advice:
- If the lasagne is too dry, add a little more béchamel sauce or tomato sauce to the layers.
- If the lasagne is too watery, make sure to drain the spinach and sausage mixture well before layering.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Lasagne is a traditional Italian dish that dates back to the Middle Ages.
Flavor profiles:
- Savory, cheesy, and comforting.
Serving suggestions:
- Serve the lasagne hot and bubbly with a side salad and garlic bread.
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