Spinach and Cheese Lasagna with Pine Nuts
Pasta and Pizza • Italian
Description
Spinach and Cheese Lasagna with Pine Nuts
Ingredients
- Milk 30 fl oz
- Butter 0 oz
- Wheat Flour 0 oz
- Bay leaf 1 piece
- Spinach 20 oz
- Grated Pecorino Pepato Cheese 0 oz
- Ricotta cheese 10 oz
- Ready-made dry lasagna sheets 12 pieces
- Pistachios 0 oz
- Nutmeg ¼ pieces
- Goat cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Melted Cheese 5 oz
Step-by-Step Guide
Step 1
Prepare the sauce. In a saucepan, combine milk, 50 g of butter, and flour. Add a bay leaf, season with salt and pepper. Cook over low heat, stirring constantly, until the mixture begins to boil. Reduce the heat to the lowest setting and let the sauce simmer for another 5 minutes. Stir in 50 g of Parmesan cheese, remove from heat, take out the bay leaf, and cover the saucepan.
Step 2
Remove the tough stems from the spinach and rinse the leaves under water.
Step 3
In a large pot, melt the remaining butter, add the spinach leaves, sprinkling them with salt. Place over medium heat, cover with a lid, and cook for 2 minutes, stirring until the spinach is tender.
Step 4
Drain the spinach in a colander, squeeze out excess moisture, and finely chop it. Transfer to a bowl, mix in the ricotta cheese and 150 ml of sauce. Season with salt and pepper, and add grated nutmeg. Stir well and top with grated Gorgonzola cheese.
Step 5
In a small skillet, toast the pine nuts for one minute.
Step 6
Spread a quarter of the sauce on the bottom of a baking dish greased with butter, then add a third of the spinach mixture and sprinkle with pine nuts. Cover with sheets of dough. Repeat the process, placing a third of the grated mozzarella cheese between the pine nuts and the pasta. Make another layer, cover with dough, the remaining sauce, mozzarella, and parmesan.
Step 7
Bake at 355°F for 50–60 minutes. Remove from the oven, let it rest for 10 minutes, and serve.
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