Italian > Lasagnas

Queso de Acehúche and Spinach Lasagna Recipe

Ingredients with Measurements:
- 1 box of lasagna noodles
- 1 pound of Queso de Acehúche cheese, grated
- 2 cups of fresh spinach, chopped
- 1/2 cup of butter
- 1/2 cup of all-purpose flour
- 4 cups of whole milk
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/2 cup of grated Parmesan cheese

Special equipment needed:
- Large pot for boiling noodles
- 9x13 inch baking dish
- Whisk
- Saucepan

Step-by-step instructions:

1. Preheat oven to 375°F.

2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions. Drain and set aside.

3. In a saucepan, melt butter over medium heat. Add flour and whisk until smooth. Gradually add milk, whisking constantly until the mixture thickens.

4. Add salt, black pepper, garlic powder, onion powder, basil, oregano, and thyme to the saucepan. Whisk until combined.

5. Add Queso de Acehúche cheese to the saucepan and stir until melted and smooth.

6. Add chopped spinach to the saucepan and stir until combined.

7. Spread a thin layer of the cheese and spinach sauce on the bottom of the baking dish.

8. Arrange a layer of lasagna noodles on top of the sauce.

9. Spread a layer of the cheese and spinach sauce on top of the noodles.

10. Repeat steps 8 and 9 until all the noodles and sauce are used up.

11. Sprinkle grated Parmesan cheese on top of the lasagna.

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

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


Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8-10 servings

Nutritional information:
Calories: 540
Fat: 29g
Saturated Fat: 17g
Cholesterol: 85mg
Sodium: 840mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 10g
Protein: 26g

Substitutions for ingredients:
- Queso de Acehúche cheese can be substituted with any other type of cheese that melts well, such as mozzarella or cheddar.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.

Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach sauce for a meaty lasagna.
- Use roasted vegetables, such as zucchini, eggplant, or bell peppers, instead of spinach for a vegetarian lasagna.
- Add a layer of sliced tomatoes or tomato sauce between the layers of noodles and cheese for a classic lasagna flavor.

Tips and tricks:
- Be sure to cook the lasagna noodles until they are al dente, or slightly firm, so they don't become too mushy when baked.
- Let the lasagna cool for a few minutes before slicing and serving to allow the cheese to set.

Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place a slice of lasagna on a microwave-safe plate and microwave for 1-2 minutes, or until heated through.

Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh parsley or basil on top.

Garnishes:
- Fresh parsley or basil

Pairings:
- Serve with a side salad or garlic bread for a complete meal.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the lasagna is too dry, add more sauce or a layer of tomato sauce between the layers of noodles and cheese.

Food safety advice:
- Be 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 hot and enjoy!

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