Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Queso de Peñamellera cheese, grated
- 2 cups fresh spinach, chopped
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 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
- 1/2 cup Parmesan cheese, grated
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Saucepan for making the cheese sauce
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the onion and garlic and cook until tender, about 5 minutes.
4. Add the flour to the saucepan and whisk until smooth. Gradually add the milk, whisking constantly, until the mixture is smooth.
5. Add the salt, black pepper, and nutmeg to the saucepan and continue to whisk until the mixture thickens, about 5 minutes.
6. Remove the saucepan from the heat and stir in the grated Queso de Peñamellera cheese until melted and smooth.
7. In a mixing bowl, combine the chopped spinach with the cheese sauce.
8. In the baking dish, layer 4 lasagna noodles, followed by half of the spinach and cheese sauce mixture. Repeat with another layer of noodles and the remaining spinach and cheese sauce mixture.
9. Top the lasagna with the remaining 4 lasagna noodles and sprinkle with grated Parmesan cheese.
10. Cover the baking dish with foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden brown and bubbly.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 452
- Fat: 23g
- Carbohydrates: 38g
- Protein: 23g
- Fiber: 2g
- Sugar: 7g
Substitutions for ingredients:
- Queso de Peñamellera cheese can be substituted with any other semi-hard cheese, such as Gouda or Cheddar.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add cooked ground beef or sausage to the cheese sauce mixture for a meaty version of the lasagna.
- Substitute the spinach with other vegetables, such as mushrooms or zucchini.
Tips and tricks:
- Be sure to cook the lasagna noodles until al dente, as they will continue to cook in the oven.
- To prevent the lasagna from sticking to the foil, spray the foil with cooking spray before covering the dish.
- Let the lasagna cool for a few minutes before slicing and serving.
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, place it in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter, garnished with fresh herbs such as parsley or basil.
Garnishes:
- Fresh herbs such as parsley or basil.
Pairings:
- Serve the lasagna with a side salad and garlic bread.
Suggested side dishes:
- Side salad
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until it reaches the desired consistency.
- If the lasagna is too dry, add more cheese sauce or a can of diced tomatoes to the layers.
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 the Middle Ages.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the lasagna hot, with a side salad and garlic bread.
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Region: Spanish