Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound fresh spinach, washed and chopped
- 1/2 pound Queso Tronchón cheese, grated
- 1/2 cup grated Parmesan cheese
- 2 cups tomato sauce
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups milk
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Medium saucepan for making béchamel sauce
- Large skillet for cooking spinach
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
4. Add chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
5. In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
6. Gradually add milk to the saucepan, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
7. Add heavy cream, nutmeg, and salt to the saucepan. Whisk until smooth.
8. Spread a thin layer of tomato sauce on the bottom of the baking dish.
9. Place a layer of lasagna noodles on top of the tomato sauce.
10. Spread a layer of spinach on top of the lasagna noodles.
11. Sprinkle a layer of Queso Tronchón cheese on top of the spinach.
12. Repeat layers until all ingredients are used up, ending with a layer of tomato sauce on top.
13. Sprinkle grated Parmesan cheese on top of the tomato sauce.
14. Cover the baking dish with foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
16. Let the lasagna cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 460
Fat: 25g
Carbohydrates: 40g
Protein: 20g
Sodium: 840mg
Sugar: 8g
Fiber: 4g
Substitutions for ingredients:
- Queso Tronchón cheese can be substituted with any other hard cheese, such as Parmesan or Romano.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked ground beef or sausage to the tomato sauce for a meaty lasagna.
- Use a different type of cheese, such as mozzarella or cheddar, for a different flavor.
- Add sliced mushrooms or roasted red peppers to the spinach layer for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente, as they will continue to cook in the oven.
- Use a mandoline or sharp knife to slice the Queso Tronchón cheese thinly for even melting.
- Let the lasagna cool for a few minutes before serving 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, place the lasagna in a preheated 350°F oven 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 for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or béchamel sauce.
- If the lasagna is too watery, let it cool for a few minutes before serving to allow the sauce to thicken.
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 typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the lasagna hot and bubbly, with a side salad and garlic bread.
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