Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound fresh spinach, washed and chopped
- 1 pound Robiola della Val Bormida cheese, crumbled
- 1 cup grated Parmesan cheese
- 4 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Large skillet for cooking spinach
- Medium saucepan for making béchamel sauce
- 9x13 inch baking dish
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, cook chopped spinach over medium heat until wilted. Remove from heat and set aside.
4. In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Gradually add milk, whisking constantly until sauce thickens. Add nutmeg, salt, and pepper to taste.
5. In a large mixing bowl, combine cooked spinach, crumbled Robiola della Val Bormida, and grated Parmesan cheese.
6. Spread a thin layer of béchamel sauce on the bottom of the baking dish.
7. Layer three lasagna noodles on top of the sauce.
8. Spread a layer of the spinach and cheese mixture over the noodles.
9. Repeat layers of sauce, noodles, and spinach and cheese mixture until all ingredients are used up, ending with a layer of béchamel sauce.
10. Cover the baking dish with aluminum foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
12. Let the lasagna cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Robiola della Val Bormida cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Spinach can be substituted with kale or Swiss chard.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or ground beef to the spinach and cheese mixture for a meaty lasagna.
- Substitute the spinach with roasted vegetables such as zucchini, eggplant, and bell peppers.
- Use gluten-free lasagna noodles for a gluten-free version.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft and mushy.
- Use fresh spinach for the best flavor and texture.
- Crumble the Robiola della Val Bormida cheese with a fork or your hands for a rustic look.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual servings in the microwave or in the oven at 350°F until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of chopped fresh herbs such as parsley or basil.
Garnishes:
- Garnish with a sprinkle of grated Parmesan cheese and a drizzle of olive oil.
Pairings:
- Serve with a crisp green salad and a glass of Chianti or Pinot Noir.
Suggested side dishes:
- Garlic bread or a crusty baguette.
Troubleshooting advice:
- If the lasagna is too dry, add more béchamel sauce or a splash of milk before baking.
- If the lasagna is too watery, let it cool for a few minutes before slicing and serving.
Food safety advice:
- Make sure to wash your hands and all cooking surfaces before preparing the lasagna.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
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 with a hint of nutmeg.
Serving suggestions:
- Serve the lasagna hot and bubbly straight from the oven.
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Region: Italian