Skip to main content

Spinach, Fresh Cheese, and Tomato Sauce Lasagna

ingredients serves 6 750g fresh spinach. 3 spring garlic cloves. 400g fresh cheese. salt. 100ml extra virgin olive oil. 400g béchamel sauce. 24 lasagna sheets. 80g grated Parmesan cheese. for the béchamel: 40g butter. 1 tablespoon extra virgin olive oil. 40g flour. 500ml milk. ground black pepper. salt. for the tomato sauce: 600g ripe tomatoes. 2 garlic cloves. 1/2 teaspoon sugar. salt. oregano. 3 tablespoons extra virgin olive oil.   preparation Start by washing the spinach well. Blanch it quickly in boiling water, then drain and chop it up into smaller pieces. Take the fresh cheese and mash it with a fork—don't make it too smooth, leave some texture to it.   In a pan with the olive oil, sauté the spinach—make sure you've squeezed out as much water as possible—along with the spring garlic, chopped into small pieces. Take the spinach off the heat and fold in the mashed cheese while everything's still warm. Now for the tomato sauce : Wash, peel, and chop the tomatoes. Sauté...

Spinach, Fresh Cheese, and Tomato Sauce Lasagna



ingredients

serves 6
  • 750g fresh spinach.
  • 3 spring garlic cloves.
  • 400g fresh cheese.
  • salt.
  • 100ml extra virgin olive oil.
  • 400g béchamel sauce.
  • 24 lasagna sheets.
  • 80g grated Parmesan cheese.

for the béchamel:

  • 40g butter.
  • 1 tablespoon extra virgin olive oil.
  • 40g flour.
  • 500ml milk.
  • ground black pepper.
  • salt.

for the tomato sauce:

  • 600g ripe tomatoes.
  • 2 garlic cloves.
  • 1/2 teaspoon sugar.
  • salt.
  • oregano.
  • 3 tablespoons extra virgin olive oil.

 

preparation

Start by washing the spinach well. Blanch it quickly in boiling water, then drain and chop it up into smaller pieces.
Take the fresh cheese and mash it with a fork—don't make it too smooth, leave some texture to it.
 
In a pan with the olive oil, sauté the spinach—make sure you've squeezed out as much water as possible—along with the spring garlic, chopped into small pieces.
Take the spinach off the heat and fold in the mashed cheese while everything's still warm.
Now for the tomato sauce: Wash, peel, and chop the tomatoes. Sauté them with the two garlic cloves (chopped small), the sugar, and a pinch of salt.
Once the sauce has reduced and thickened, blend it smooth. Spoon a little onto the bottom of each individual dish—or across the base of your baking pan if you're making one big lasagna.
 
Separately, prepare the béchamel and stir it into the spinach mixture.

Get your lasagna sheets ready—either soak them or cook them first, depending on what the package says.

Lay one sheet over the tomato sauce, then spread some of the spinach and béchamel mixture on top.

Repeat the layering two more times, and finish with a final sheet of pasta on top.
 
Spread the remaining tomato sauce over the top and sprinkle generously with grated Parmesan.
Preheat your oven to 190°C with the broiler on. Pop the lasagna under the broiler until the top turns golden and bubbly—just before you're ready to serve.

Enjoy!


Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more