Ingredients with Measurements:
- 12 lasagna noodles
- 1 lb. fresh spinach, washed and chopped
- 2 cups Montasio cheese, grated
- 2 cups ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. nutmeg
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Large skillet for cooking spinach
- Medium saucepan for making cheese sauce
- Whisk
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, sauté chopped spinach until wilted. Set aside.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture is smooth.
5. Gradually whisk in milk, salt, black pepper, and nutmeg. Cook, whisking constantly, until sauce thickens and comes to a boil.
6. Remove from heat and stir in grated Montasio cheese until melted.
7. In a separate bowl, mix together ricotta cheese and Parmesan cheese.
8. To assemble lasagna, spread a thin layer of cheese sauce on the bottom of the baking dish. Place 3 lasagna noodles on top.
9. Spread half of the ricotta cheese mixture over the noodles, followed by half of the spinach.
10. Repeat layers with 3 more lasagna noodles, remaining ricotta cheese mixture, and remaining spinach.
11. Top with 3 more lasagna noodles and remaining cheese sauce.
12. Cover with foil and bake for 30 minutes.
13. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 33g
Protein: 23g
Substitutions for ingredients:
- Montasio cheese can be substituted with Asiago or Parmesan cheese.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add cooked ground beef or Italian sausage to the ricotta cheese mixture for a meaty lasagna.
- Substitute spinach with kale or Swiss chard.
- Add sliced mushrooms to the spinach layer for extra flavor.
Tips and tricks:
- Make sure to cook lasagna noodles al dente to avoid them becoming too mushy in the oven.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- Let lasagna rest for 10-15 minutes before slicing and serving to allow it to set.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, cover with foil and bake in a 350°F oven for 15-20 minutes until heated through.
Presentation ideas:
Serve lasagna on a large platter with a sprinkle of fresh parsley or basil on top.
Garnishes:
Fresh herbs, grated Parmesan cheese, or red pepper flakes.
Pairings:
Garlic bread, Caesar salad, or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, green beans, or garlic mashed potatoes.
Troubleshooting advice:
- If cheese sauce is too thick, add more milk until desired consistency is reached.
- If lasagna is too watery, make sure to drain excess liquid from spinach before layering.
Food safety advice:
- Make sure to cook lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is typically made with layers of pasta, cheese, and meat or vegetables.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve with a glass of red wine and a side salad for a complete meal.
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Region: Italian