Italian > Lasagnas

Saltwort and Spinach Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound saltwort, chopped
- 1 pound spinach, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
- Aluminum foil

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 translucent.

4. Add saltwort and spinach to the skillet and cook until wilted. Season with salt and pepper to taste.

5. In a mixing bowl, combine ricotta cheese, Parmesan cheese, and half of the shredded mozzarella cheese.

6. Spread a thin layer of the cheese mixture on the bottom of the baking dish.

7. Place a layer of lasagna noodles on top of the cheese mixture.

8. Spread half of the saltwort and spinach mixture on top of the lasagna noodles.

9. Add another layer of lasagna noodles on top of the saltwort and spinach mixture.

10. Spread the remaining cheese mixture on top of the lasagna noodles.

11. Add another layer of lasagna noodles on top of the cheese mixture.

12. Spread the remaining saltwort and spinach mixture on top of the lasagna noodles.

13. Top with the remaining shredded mozzarella cheese.

14. Cover the baking dish with aluminum foil.

15. Bake for 25 minutes.

16. Remove the aluminum foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.


Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 780mg
Carbohydrates: 34g
Fiber: 3g
Sugar: 3g
Protein: 28g

Substitutions for ingredients:
- Saltwort can be substituted with Swiss chard or kale.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Mozzarella cheese can be substituted with provolone cheese.

Variations:
- Add cooked ground beef or sausage to the saltwort and spinach mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add sliced mushrooms to the saltwort and spinach mixture for an extra flavor.

Tips and tricks:
- Make sure to drain the saltwort and spinach well to avoid a watery lasagna.
- Let the lasagna cool for a few minutes before slicing and serving.
- Leftover lasagna can be frozen for up to 3 months.

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

Reheating instructions:
Reheat leftover lasagna in the oven at 350°F for 15-20 minutes or until heated through.

Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh herbs.

Garnishes:
Fresh basil or parsley

Pairings:
Garlic bread and a green salad

Suggested side dishes:
Roasted vegetables or a Caesar salad

Troubleshooting advice:
If the lasagna is too watery, try draining the saltwort and spinach more thoroughly before using.

Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure that it is safe to eat.

Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages.

Flavor profiles:
Savory, cheesy, and slightly bitter

Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread.

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Taste: Savory, Rich, Cheesy, Herbal, Tangy, Earthy