Italian > Lasagnas

Passendale Cheese and Spinach Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups Passendale cheese, shredded
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Saucepan for making the cheese sauce
- Mixing bowls
- Whisk

Step-by-step instructions:

1. Preheat the oven to 375°F.

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

3. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.

4. Gradually add the milk, whisking constantly until the mixture is smooth and thickened.

5. Add the salt, black pepper, and nutmeg. Stir to combine.

6. Add the Passendale cheese and stir until melted and smooth.

7. In a mixing bowl, combine the ricotta cheese, chopped spinach, and Parmesan cheese.

8. Spread a thin layer of the cheese sauce on the bottom of the baking dish.

9. Place 3 lasagna noodles on top of the sauce.

10. Spread half of the spinach and ricotta mixture on top of the noodles.

11. Cover with a layer of the cheese sauce.

12. Repeat the layers, ending with a layer of cheese sauce on top.

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

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

15. Let the lasagna cool for a few minutes before slicing and serving.


Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 483
Fat: 28g
Saturated Fat: 16g
Cholesterol: 88mg
Sodium: 727mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 7g
Protein: 23g

Substitutions for ingredients:
- Passendale cheese can be substituted with Gouda or Fontina cheese.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Ricotta cheese can be substituted with cottage cheese.

Variations:
- Add cooked ground beef or Italian sausage to the spinach and ricotta mixture for a meaty lasagna.
- Use roasted vegetables such as eggplant, zucchini, or bell peppers instead of spinach.
- Substitute the Passendale cheese with blue cheese for a stronger flavor.

Tips and tricks:
- Make sure to cook the lasagna noodles until they are al dente, or slightly firm to the bite, to prevent them from becoming mushy in the oven.
- Use a whisk to ensure that the cheese sauce is smooth and free of lumps.
- Let the lasagna cool for a few minutes before slicing to make it easier to cut and 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 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 basil leaves.

Garnishes:
Fresh basil leaves

Pairings:
Serve with a side salad and garlic bread.

Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables

Troubleshooting advice:
- If the cheese sauce is too thick, add a little more milk to thin it out.
- If the lasagna is too dry, add a little more cheese sauce or tomato sauce to moisten it.

Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure that 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 ancient Rome. It is made with layers of pasta, cheese, and tomato sauce, and is a staple of Italian cuisine.

Flavor profiles:
This Passendale Cheese and Spinach Lasagna is rich and creamy, with a nutty flavor from the Passendale cheese and a hint of sweetness from the spinach.

Serving suggestions:
Serve this Passendale Cheese and Spinach Lasagna as a main course for a family dinner or special occasion.

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Region: Italian

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