Italian > Lasagnas

Pecorino di Montagna and Spinach Lasagna Recipe

Ingredients with Measurements:
- 9 lasagna noodles
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Pecorino di Montagna cheese
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/2 cup grated Parmesan cheese

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

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, nutmeg, and Pecorino di Montagna cheese. Stir until the cheese is melted and the sauce is smooth.
6. In a mixing bowl, combine the chopped spinach, ricotta cheese, egg, parsley, basil, and oregano. Mix well.
7. Spread a thin layer of the white sauce on the bottom of the baking dish.
8. Place 3 lasagna noodles on top of the sauce.
9. Spread half of the spinach and ricotta mixture over the noodles.
10. Spoon half of the remaining white sauce over the spinach and ricotta mixture.
11. Repeat layers with 3 more lasagna noodles, the remaining spinach and ricotta mixture, and the remaining white sauce.
12. Top with the remaining 3 lasagna noodles.
13. Sprinkle the grated Parmesan cheese over the top.
14. Cover the baking dish with foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 25 minutes, or until the top is golden brown and the lasagna is bubbling.
16. Let the lasagna cool for 10 minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 460
Fat: 26g
Saturated Fat: 16g
Cholesterol: 112mg
Sodium: 637mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 9g
Protein: 22g

Substitutions for ingredients:
- Pecorino di Montagna cheese can be substituted with Parmigiano-Reggiano or Asiago cheese.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Ricotta cheese can be substituted with cottage cheese or mascarpone cheese.
- Fresh parsley, basil, and oregano can be substituted with dried herbs.

Variations:
- Add cooked ground beef or Italian sausage to the spinach and ricotta mixture.
- Use roasted vegetables, such as zucchini, eggplant, or bell peppers, instead of spinach.
- Substitute the white sauce with a tomato sauce or a pesto sauce.

Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Use a whisk to make the white sauce smooth and free of lumps.
- Let the lasagna cool for a few minutes before slicing, to prevent it from falling apart.

Storage instructions:
- Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the lasagna, preheat the oven to 350°F. Cover the lasagna with foil and bake for 20-25 minutes, or until heated through.

Presentation ideas:
- Serve the lasagna on a large platter, garnished with fresh herbs and grated cheese.
- Cut the lasagna into individual portions and serve on plates with a side salad.

Garnishes:
- Fresh herbs, such as parsley, basil, or oregano.
- Grated Pecorino di Montagna or Parmesan cheese.

Pairings:
- A crisp green salad with a vinaigrette dressing.
- Garlic bread or breadsticks.

Suggested side dishes:
- Roasted vegetables, such as broccoli, carrots, or Brussels sprouts.
- Grilled chicken or shrimp.

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

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 ancient Rome.
- The word "lasagna" comes from the Greek word "lasanon," which means "chamber pot," as the dish was originally cooked in a pot with layers of pasta and sauce.

Flavor profiles:
- Creamy, cheesy, and savory.

Serving suggestions:
- Serve the lasagna hot, straight out of the oven.

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Region: Italian

Taste: Savory, Cheesy, Creamy, Garlicky, Earthy