Spinach and Cheese Lasagne with Pine Nuts
4 servings
90 minutes
Spinach and cheese lasagna with pine nuts is an elegant dish of Italian cuisine that combines the tenderness of creamy sauce, the rich flavor of spinach, and the aromatic richness of three types of cheese. This recipe can be considered a modern interpretation of traditional lasagna, where meat gives way to the freshness of greens and the creamy texture of ricotta. Pine nuts add a savory touch, while nutmeg highlights the depth of flavors. The baked dish acquires an appetizing golden crust and a melting structure. It is perfect for a cozy family dinner or a festive feast, providing delight in every bite.
1
Prepare the sauce. In a pot, mix milk, 50 g of butter, flour, add a bay leaf, pepper, and salt. Cook on low heat, stirring constantly, until the mixture starts to boil. Reduce the heat to minimum and leave the sauce on for another 5 minutes. Stir in 50 g of Parmesan, remove from heat, take out the bay leaf, and cover the pot.
- Milk: 850 ml
- Butter: 60 g
- Wheat flour: 50 g
- Bay leaf: 1 piece
- Grated Parmesan cheese: 60 g
- Salt: to taste
- Ground black pepper: to taste
2
Remove the tough stems of the spinach and rinse the leaves with water.
3
In a large pot, melt the remaining butter, add the spinach leaves, sprinkling them with salt. Place on medium heat, cover, and cook for 2 minutes, stirring, until the spinach is tender.
- Butter: 60 g
- Spinach: 600 g
- Salt: to taste
4
Drain the spinach in a colander, squeeze it out, and chop finely. Transfer to a bowl, mix in the ricotta cheese and 150 ml of sauce. Season with salt, pepper, and add grated nutmeg. Mix well and sprinkle with grated gorgonzola cheese.
- Ricotta cheese: 250 g
- Nutmeg: 0.3 piece
- Gorgonzola cheese: 200 g
- Salt: to taste
- Ground black pepper: to taste
5
In a small pan, roast the pine nuts for one minute.
- Pine nuts: 50 g
6
Spread a quarter of the sauce on the bottom of a buttered dish, then add a third of the spinach mixture and sprinkle with nuts. Cover with sheets of dough. Repeat everything from the beginning, placing a third of grated mozzarella cheese between the pine nuts and the pasta. Make another layer, cover with dough, the remaining sauce, mozzarella, and parmesan.
- Milk: 850 ml
- Pine nuts: 50 g
- No-boil lasagne sheets: 12 pieces
- Mozzarella cheese: 200 g
- Grated Parmesan cheese: 60 g
7
Bake at 180 degrees for 50-60 minutes. Remove from the oven, let it sit for 10 minutes, and serve.
- Grated Parmesan cheese: 60 g
