Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of fresh spinach, washed and chopped
- 1 pound of Stracchino Orobico cheese, thinly sliced
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of all-purpose flour
- 1/2 cup of unsalted butter
- 4 cups of whole milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- Large pot
- Large skillet
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a large skillet, sauté the chopped spinach until wilted. Set aside.
4. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually add the milk, whisking constantly to prevent lumps from forming. Cook for 5-7 minutes, or until the sauce thickens.
6. Add the salt, black pepper, and nutmeg to the sauce. Stir to combine.
7. In the bottom of a 9x13 inch baking dish, spread a thin layer of the sauce.
8. Arrange 4 lasagna noodles on top of the sauce.
9. Add a layer of Stracchino Orobico cheese slices, followed by a layer of spinach.
10. Repeat the layers of noodles, cheese, and spinach until all ingredients are used up.
11. Pour the remaining sauce over the top of the lasagna.
12. Sprinkle the grated Parmesan cheese over the top of the sauce.
13. Cover the baking dish with aluminum foil.
14. Bake for 30 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 485
Fat: 29g
Saturated Fat: 18g
Cholesterol: 85mg
Sodium: 530mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 8g
Protein: 21g
Substitutions for ingredients:
- Stracchino Orobico cheese can be substituted with any soft, mild cheese such as ricotta or mozzarella.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
Variations:
- Add cooked ground beef or Italian sausage to the lasagna for a meaty version.
- Substitute the spinach with other vegetables such as mushrooms or zucchini.
- Add a layer of sliced tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Be sure to cook the lasagna noodles until they are al dente, as they will continue to cook in the oven.
- Use a mandoline or a sharp knife to thinly slice the Stracchino Orobico cheese.
- To prevent the lasagna from sticking to the aluminum foil, spray the foil with cooking spray before covering the baking dish.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lasagna in the oven at 350°F for 15-20 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 herbs such as parsley or basil can be used as a garnish.
Pairings:
- Serve the lasagna with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more milk to thin it out.
- If the lasagna is too dry, add more sauce or cheese to the layers.
Food safety advice:
- Be 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 ancient Rome. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the lasagna hot out of the oven with a side salad and garlic bread.
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Region: Italian