Italian lasagna with spinach, four cheeses and pine nuts
4 servings
60 minutes
Italian lasagna with spinach, four types of cheese, and pine nuts is a refined dish embodying a harmony of flavors. Despite its name, it has found a place in Russian cuisine, adding warmth to the home table. Tender layers of lasagna are soaked in silky béchamel sauce, creating a base for a rich filling. Spinach adds freshness while creamy cheeses provide depth and richness. Pine nuts add a pleasant crunch that contrasts with the stretchy mozzarella. The lasagna is baked to a golden crust of parmesan, filling the kitchen with a delightful aroma. This dish is perfect for cozy family lunches or festive dinners where it becomes a true gastronomic masterpiece. Enjoy each layer as you uncover all the nuances of its flavor!
1
First, we prepare the béchamel — pour milk into a small pot, add butter, bay leaf, season with a little salt and pepper, and heat on low, stirring constantly while gradually adding flour.
- Milk: 500 ml
- Butter: 50 g
- Bay leaf: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 50 g
2
As soon as the sauce starts to thicken, remove from heat, take out the bay leaf, cover with plastic wrap, and leave in a warm place.
3
Now let's move on to the filling, which will be of two types. The first is with spinach. Heat a pan over low heat, add the spinach, and regularly stir to evaporate excess moisture. Transfer the spinach to a bowl and let it cool. Add a little salt, pepper, nutmeg, grated cream cheese, and gorgonzola.
- Frozen spinach: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: 1 teaspoon
- Cambozola cheese: 150 g
- Gorgonzola cheese: 150 g
4
Thoroughly mix and add more than half of the béchamel sauce. For the second filling, roast pine nuts in a dry pan without oil and mix them with grated mozzarella.
- Milk: 500 ml
- Pine nuts: 50 g
- Mozzarella cheese: 200 g
5
Now we grease the baking dish with oil and start layering our lasagna - first a few sheets, on top a layer of filling with spinach (half of the total mass), again sheets, then a layer of mozzarella with nuts, again sheets, again a layer with spinach (the second half), again sheets, after which we pour the remaining béchamel sauce and sprinkle grated parmesan on top.
- Butter: 50 g
- No-boil lasagne sheets: 250 g
- Frozen spinach: 500 g
- Mozzarella cheese: 200 g
- Pine nuts: 50 g
- Parmesan (Parmigiano Reggiano): 50 g
6
We send it to the oven preheated to 180 degrees for about 20 minutes and go crazy from the aromas spreading in the kitchen!
- Parmesan (Parmigiano Reggiano): 50 g
