Ingredients with Measurements:
- 12 lasagna noodles
- 1 lb. fresh spinach, washed and chopped
- 1 cup pepper saxifrage leaves, washed and chopped
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/4 tsp. ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Large skillet for cooking spinach and pepper saxifrage
- Saucepan for making béchamel sauce
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt 1/4 cup of butter over medium heat. Add chopped spinach and pepper saxifrage leaves and cook until wilted, about 5 minutes. Remove from heat and set aside.
4. In a saucepan, melt the remaining 1/4 cup of butter over medium heat. Add flour and whisk until smooth. Gradually add milk, whisking constantly until the mixture thickens and comes to a boil. Reduce heat and simmer for 2 minutes, stirring constantly. Add nutmeg, salt, and pepper to taste.
5. In a mixing bowl, combine ricotta cheese, Parmesan cheese, and half of the shredded mozzarella cheese. Mix well.
6. Spread a thin layer of the béchamel sauce on the bottom of the baking dish. Arrange 3 lasagna noodles on top of the sauce. Spread half of the ricotta cheese mixture over the noodles. Add half of the spinach and pepper saxifrage mixture on top of the cheese. Pour a third of the remaining béchamel sauce over the spinach and pepper saxifrage mixture.
7. Repeat the layering process with 3 more lasagna noodles, the remaining ricotta cheese mixture, the remaining spinach and pepper saxifrage mixture, and another third of the béchamel sauce.
8. Top with the remaining 3 lasagna noodles and the remaining béchamel sauce. Sprinkle the remaining shredded mozzarella cheese on top.
9. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes or until the cheese is golden brown and bubbly.
10. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 482
Fat: 26g
Carbohydrates: 36g
Protein: 27g
Fiber: 3g
Sugar: 7g
Sodium: 579mg
Substitutions for ingredients:
- Instead of pepper saxifrage, you can use arugula or watercress.
- Instead of ricotta cheese, you can use cottage cheese or mascarpone cheese.
- Instead of whole milk, you can use skim milk or almond milk.
- Instead of unsalted butter, you can use olive oil or coconut oil.
Variations:
- Add cooked ground beef or Italian sausage to the spinach and pepper saxifrage mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add sliced mushrooms to the spinach and pepper saxifrage mixture for an earthy flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too mushy when baked.
- Use fresh spinach and pepper saxifrage for the best flavor.
- Let the lasagna cool for a few minutes before slicing to make it 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, preheat 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 with a side salad and garlic bread.
Garnishes:
- Sprinkle chopped fresh parsley or basil on top of the lasagna before serving.
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more béchamel sauce or tomato sauce.
- If the lasagna is too watery, reduce the amount of spinach and pepper saxifrage or drain excess liquid before assembling.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- 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 typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
- This lasagna has a creamy and cheesy flavor with a hint of nutmeg and a fresh, slightly bitter taste from the spinach and pepper saxifrage.
Serving suggestions:
- Serve the lasagna hot and bubbly straight from the oven.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian