Italian > Lasagnas > Creamy Lasagna

Creamy Parrano and Spinach Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of fresh spinach, chopped
- 2 cups of Parrano cheese, grated
- 1 cup of ricotta cheese
- 1/2 cup of heavy cream
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/4 cup of Parmesan cheese, grated

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

3. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

4. Add flour to the skillet and whisk until smooth. Cook for 1-2 minutes, stirring constantly.

5. Slowly pour in heavy cream, whisking constantly until smooth. Cook for 2-3 minutes, until the sauce thickens.

6. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.

7. In a separate bowl, mix together ricotta cheese, 1 cup of grated Parrano cheese, salt, black pepper, and nutmeg.

8. Spread a thin layer of the spinach mixture on the bottom of the baking dish.

9. Place 3 lasagna noodles on top of the spinach mixture.

10. Spread a layer of the ricotta cheese mixture on top of the noodles.

11. Repeat layers of spinach mixture, noodles, and ricotta cheese mixture until all ingredients are used up.

12. Sprinkle the remaining 1 cup of grated Parrano cheese and 1/4 cup of grated Parmesan cheese on top of the lasagna.

13. Cover the baking dish with aluminum foil and bake for 25 minutes.

14. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

15. Let the lasagna cool for 5-10 minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 480
Fat: 29g
Carbohydrates: 34g
Protein: 20g
Sodium: 820mg
Sugar: 3g

Substitutions for ingredients:
- Parrano cheese can be substituted with Gouda cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Ricotta cheese can be substituted with cottage cheese.

Variations:
- Add cooked ground beef or Italian sausage to the spinach mixture for a meaty lasagna.
- Add sliced mushrooms to the spinach mixture for an earthy flavor.
- Use whole wheat lasagna noodles for a healthier option.

Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Use fresh spinach for the best flavor and texture.
- Let the lasagna cool for a few minutes before cutting into it, as it will be easier to serve.

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 parsley or basil.

Garnishes:
Fresh parsley or basil

Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables

Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables

Troubleshooting advice:
- If the lasagna is too dry, add more heavy cream to the spinach mixture.
- If the lasagna is too watery, make sure to drain the spinach well and cook it until most of the liquid has evaporated.

Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.

Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, cheese, and tomato sauce.

Flavor profiles:
Creamy, cheesy, and savory.

Serving suggestions:
Serve the lasagna hot, with a side of garlic bread and a Caesar salad.

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Region: Italian

Taste: Creamy, Parmesan, Savory, Cheesy, Rich, Spinach