Italian > Lasagnas

Requeijão and Spinach Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of fresh spinach, chopped
- 2 cups of requeijão cheese, shredded
- 1 cup of mozzarella cheese, shredded
- 1/2 cup of parmesan cheese, grated
- 1/2 cup of onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of red pepper flakes
- 2 cups of tomato sauce

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing spinach and onions

Step-by-step instructions:

1. Preheat oven to 375°F.

2. Cook lasagna noodles according to package instructions. Drain and set aside.

3. In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.

4. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.

5. Add requeijão cheese, salt, black pepper, nutmeg, and red pepper flakes to the skillet. Stir until cheese is melted and well combined.

6. In a separate bowl, mix together mozzarella and parmesan cheese.

7. Spread a thin layer of tomato sauce on the bottom of the baking dish.

8. Place 3 lasagna noodles on top of the sauce.

9. Spread 1/3 of the spinach and cheese mixture on top of the noodles.

10. Sprinkle 1/3 of the mozzarella and parmesan cheese mixture on top of the spinach and cheese mixture.

11. Repeat layers two more times, ending with a layer of cheese on top.

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

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

14. Let lasagna cool for 5-10 minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 38g
Protein: 23g
Sodium: 1050mg
Sugar: 7g
Fiber: 3g

Substitutions for ingredients:
- Requeijão cheese can be substituted with ricotta cheese or cottage cheese.
- Spinach can be substituted with kale or Swiss chard.
- Tomato sauce can be substituted with marinara sauce or homemade tomato sauce.

Variations:
- Add cooked ground beef or sausage to the spinach and cheese mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add roasted vegetables, such as zucchini or eggplant, to the layers for added flavor and nutrition.

Tips and tricks:
- Be sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Use a mandoline or sharp knife to slice the onions thinly for even cooking.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.

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

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

Presentation ideas:
- Serve 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 glass of red wine, such as Chianti or Cabernet Sauvignon.

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

Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of milk to the spinach and cheese mixture.
- If the lasagna is too watery, let it cool for a few minutes before slicing.

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 made with layers of pasta, cheese, and sauce, and can be filled with a variety of ingredients.

Flavor profiles:
- Creamy, cheesy, and slightly spicy.

Serving suggestions:
- Serve hot and enjoy!

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Region: Brazilian

Taste: Savory, Cheesy, Creamy, Garlicky, Rich