Lasagna with spinach and cheese
10 servings
60 minutes
Spinach and cheese lasagna is a refined dish of Italian cuisine that combines the creaminess of ricotta with the freshness of greens. Spinach sautéed with garlic and shallots adds a rich flavor to the filling, while the white sauce with mozzarella gives it a soft and velvety texture. The thinnest layers of pasta unite the ingredients into a harmonious whole, providing pleasure in every bite. This dish originated in Italian gastronomic traditions where lasagna symbolizes warm family dinners. It is perfect for cozy gatherings and festive tables. The dish reveals its full flavor after baking when the cheese turns golden and the aromas blend into a single symphony. It is best served slightly cooled to allow the texture to become denser and the taste richer. The elegant combination of ingredients makes it a favorite among gourmets and lovers of Italian cuisine.
1
For spinach: In a large skillet over medium heat, heat olive oil and butter until the butter melts. Add shallots and garlic, season with salt and pepper, and continue cooking for 1 minute, stirring often until fragrant and vegetables are soft. Add a handful of spinach and keep stirring until the spinach is wilted. Continue adding the remaining spinach in the same manner. Cook, stirring frequently, until the moisture from the spinach evaporates and the bottom of the skillet remains dry. Season with salt and pepper to taste.
- Extra virgin olive oil: 2 tablespoons
- Butter: 4 tablespoons
- Shallots: 1 piece
- Finely chopped garlic: 6 cloves
- Salt: to taste
- Ground black pepper: to taste
- Spinach: 900 g
2
Transfer the spinach to a fine sieve and allow excess moisture to drain while you prepare the ricotta.
3
For the ricotta: Place half of the ricotta, eggs, parmesan, and nutmeg in a food processor. Add salt and pepper to taste. Blend everything until smooth for 1 minute.
- Ricotta cheese: 900 g
- Chicken egg: 2 pieces
- Grated Parmesan cheese: 100 g
- Ground nutmeg: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Transfer the ricotta to a large bowl and place the spinach in the food processor. Chop the spinach with a few button presses. Add the spinach to the mixture, along with the remaining ricotta, and gently mix.
- Ricotta cheese: 900 g
- Spinach: 900 g
5
For the white sauce: Heat butter in a small pan over medium heat, add flour, and increase the temperature to 200°C. Stir the mixture constantly with a whisk for 1 minute until it turns golden. Without stopping stirring, pour in the milk and continue cooking until the sauce boils and thickens. Remove from heat, add ¾ of the mozzarella and Comté cheese, and mix until smooth. Add salt to taste and set aside.
- Butter: 4 tablespoons
- Wheat flour: 1 glass
- Milk: 4 glasss
- Mozzarella cheese: 350 g
- Salt: to taste
6
For preparation: Preheat the oven to 200°C. In a large pot, bring salted water to a boil and add a few sheets of noodles at a time for 45 seconds until softened. Transfer to a sieve and rinse under cold water. Lay the sheets on a clean kitchen towel in a single layer. Repeat with the remaining noodle sheets.
7
Pour a small amount of white sauce into the lasagna dish. Layer with noodles, 1/12 of the spinach mixture, and 1/12 of the remaining white sauce. Repeat until the last sheet of noodles is placed.
- Ready-made dry lasagne sheets: 700 g
- Spinach: 900 g
- Milk: 4 glasss
8
Pour the spinach mixture on top, sprinkle with the remaining mozzarella and Comté cheese, and add the remaining white sauce.
- Mozzarella cheese: 350 g
9
Cover tightly with foil and bake for 20 minutes. Remove the foil and continue baking until the cheese is golden and the sauce is bubbling.
10
Cool at room temperature for 5-10 minutes, cut, and serve.