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MY COOKBOOK

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14.7.12

SPINACH LASAGNA


This one is my own recipe. I came up with it many years ago after we had something similar at a catered wedding reception. I looked for the recipe for years, but never found anything closely resembling it. The original dish had mixed vegetables in the cheese sauce, and yes, it was delicious. I tried duplicating it with varying success, and then one day it dawned on me to try it with spinach. I have been making it this way ever since. Back in 1997, I filled an enormous pan with it for my oldest daughter’s garden wedding. I made my own pasta for it and the amount of cheese I used was incredible. A lucky neighbour had to finish baking it; their oven must have been on for hours.

This is indeed a rich and wonderful dish. I don’t make it often, a lower fat version was up on my blog for a couple of years. I am taking it off now, because there are things that should be left alone. That or have an apple.

CHEESE SAUCE
1/3 cup flour
1-3/4 cups milk
cup milk
4 Tbsp butter
salt and pepper to taste
1 pinch of freshly grated nutmeg
1-1/2 cups mozzarella cheese, grated
3 Tbsp Parmesan cheese, grated

SPINACH LAYER
1/2 pkg. spinach
3/4 cup ricotta cheese
1 egg
salt and pepper to taste

PASTA
10 to 12 lasagna noodles depending on the shape of your dish

TOPPING
1 cup mozzarella cheese, grated

• Combine 1/3 cup of flour with 1 cup milk.
• In a large skillet melt 4 Tbsp butter. Add the flour-milk mixture to the pan and stir in the remaining milk.
• Cook on low heat, stirring continuously, until the sauce thickens.
• If lumpy, force through a sieve.
• Season sauce with salt and pepper and add a pinch of grated nutmeg.
• Stir in the grated mozzarella cheese.
• When the mozzarella melts, add the Parmesan cheese and set it aside.
• Cook the spinach, and drain.
• Squeeze out all the spinach juice, and chop finely.
• Place the finely chopped spinach, ricotta cheese, egg, salt and pepper in a bowl
• Combine well.
• Preheat the oven to 350F.
• Cook the lasagna noodles in a large pot of rapidly boiling salted water.
• Cook until tender.
• Drain and plunge cooked pasta into a pot of ice-cold water, with 1Tbsp of oil.
• Keep the noodles here until assembly.
• Oil a large square casserole dish.
• Spoon a bit of cheese sauce into the dish.
• Place a layer of lasagna pasta in the dish.
• Spread the spinach mixture on the pasta.
• Place a layer of pasta on the top.
• Spread half of the cheese sauce on the top.
• Cover with the remaining pasta.
• Top with the remaining cheese sauce.
• Sprinkle the top with mozzarella cheese.
• Bake the lasagne at 350F until the cheeses bubbles, and the top is golden brown.
• Remove from heat, cover and let the lasagna settle for 15 minutes before serving.





 

2 comments:

  1. Zsuzsa, it's a nice welcome to see a lasagne without the red sauce for a change. The bechamel sauce with the cheeses, and the layered spinach and ricotta, is so good! A wonderful comforting dish, for all year round!

    BTW, if you send me your address, I can send you the agar powder thru Amazon.com where I researched it; hope the 2oz. will help you out...and don't worry, it will not cost me anything. I still have about $30 left over from a gift that I received for Amazon! They will ship it to you, directly!

    ReplyDelete
  2. Thank you Elisabeth for your kind offer, but I wouldn't use agar often and it would just sit in the cupboard for a long time. What a lovely lady you are, my heart just warmed when I read your offer. Thank you my friend!

    ReplyDelete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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