Italian > Lasagnas

Fromage Blanc and Spinach Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of fresh spinach
- 2 cups of fromage blanc cheese
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 2 tablespoons of olive oil
- 2 cups of tomato sauce

Special equipment needed:
- Large pot
- Colander
- 9x13 inch baking dish
- Mixing bowl
- Wooden spoon
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 8-10 minutes or until al dente. Drain the noodles in a colander and rinse with cold water to stop the cooking process.

3. In a mixing bowl, combine the fromage blanc cheese, Parmesan cheese, garlic, salt, black pepper, and nutmeg. Mix well.

4. Heat the olive oil in a large skillet over medium heat. Add the spinach and cook until wilted, about 5 minutes. Remove from heat and let cool.

5. Spread a thin layer of tomato sauce on the bottom of the baking dish.

6. Place 3 lasagna noodles on top of the tomato sauce.

7. Spread half of the fromage blanc cheese mixture on top of the lasagna noodles.

8. Add half of the spinach on top of the cheese mixture.

9. Repeat the layers, starting with tomato sauce, then lasagna noodles, fromage blanc cheese mixture, and spinach.

10. Top with the remaining 3 lasagna noodles and tomato sauce.

11. Cover the baking dish with aluminum 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:
6-8 servings

Nutritional information:
Calories: 375
Fat: 16g
Carbohydrates: 35g
Protein: 20g
Sodium: 750mg

Substitutions for ingredients:
- Fromage blanc cheese can be substituted with ricotta cheese or cottage cheese.
- Spinach can be substituted with kale or Swiss chard.
- Parmesan cheese can be substituted with Pecorino Romano cheese.

Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty version.
- Use roasted vegetables, such as zucchini, eggplant, or bell peppers, instead of spinach.
- Add chopped fresh herbs, such as basil or parsley, to the cheese mixture for extra flavor.

Tips and tricks:
- Make sure to rinse the lasagna noodles with cold water after cooking to prevent them from sticking together.
- Use a mandoline or a sharp knife to slice the vegetables thinly and evenly.
- Let the lasagna 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:
Reheat the lasagna in the oven at 350°F for 15-20 minutes or until heated through.

Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh herbs, such as basil or parsley.

Garnishes:
Fresh herbs, such as basil or parsley.

Pairings:
Serve with a green salad and a glass of red wine.

Suggested side dishes:
Garlic bread, roasted vegetables, or a Caesar salad.

Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of milk to the cheese mixture.
- If the lasagna is too watery, let it rest for a few minutes before serving to allow the excess liquid to be absorbed.

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:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is made with layers of pasta, cheese, and tomato sauce, and can be filled with a variety of ingredients, such as meat, vegetables, or seafood.

Flavor profiles:
Creamy, tangy, savory.

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

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