Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Toma di Balme cheese, grated
- 1 pound fresh spinach, chopped
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Large skillet for cooking spinach
- Saucepan for making béchamel sauce
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, sauté chopped spinach until wilted. Remove from heat and set aside.
4. In a saucepan over medium heat, melt butter. Add flour and whisk until smooth. Gradually add milk, whisking constantly until mixture thickens. Add salt, black pepper, and nutmeg. Remove from heat and set aside.
5. In the bottom of a 9x13 inch baking dish, spread a thin layer of béchamel sauce. Add a layer of lasagna noodles, followed by a layer of spinach, a layer of Toma di Balme cheese, and a layer of béchamel sauce. Repeat layers until all ingredients are used, ending with a layer of béchamel sauce.
6. Sprinkle grated Parmesan cheese on top of the lasagna.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
8. Let the lasagna cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 550
Fat: 34g
Carbohydrates: 34g
Protein: 28g
Sodium: 660mg
Sugar: 7g
Substitutions for ingredients:
- Toma di Balme cheese can be substituted with any other semi-soft cheese such as Fontina or Gouda.
- 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 layers for a meaty version.
- Substitute the spinach with other vegetables such as roasted red peppers or sautéed mushrooms.
- Use a different type of cheese such as mozzarella or ricotta.
Tips and tricks:
- Make sure to drain the cooked spinach well to avoid excess moisture in the lasagna.
- Be careful not to overcook the lasagna noodles as they will continue to cook in the oven.
- Let the lasagna cool for a few minutes before slicing to allow the layers to set.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of lasagna on a microwave-safe plate and microwave on high for 1-2 minutes until heated through. Alternatively, place the lasagna in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the lasagna on a large platter with fresh herbs such as basil or parsley sprinkled on top.
Garnishes:
Garnish with additional grated Parmesan cheese and chopped fresh herbs.
Pairings:
Pair with a green salad and garlic bread for a complete meal.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more béchamel sauce or a little bit of milk to the layers.
- If the lasagna is too watery, make sure to drain the cooked spinach well and use less béchamel sauce.
Food safety advice:
Make 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 has been around since the Middle Ages. It is believed to have originated in the region of Emilia-Romagna in Northern Italy.
Flavor profiles:
This lasagna has a creamy and cheesy flavor with a hint of nutmeg and a savory spinach taste.
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread.
Related Categories
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Region: Italian
Taste: Savory, Rich, Cheesy, Herby, Comforting