Saturday, October 8, 2011

Spinach Lasagna

  I love this recipe,not only because it is delicious,but it is also versatile.Today,I have made individual lasagnas in gratin dishes,but this can be made the traditional way,in a square baking dish,or even using lasagna noodles that we cook(remember those)?,and spreading the fillind on them,rolling them up,and covering with the sauce!Any way you decide to make it,you are sure to be pleased with the results!

Lasagna noodles of your choice(no cook,fresh,or boil)
Filling Ingredients:
2 tbsp. butter
2 tbsp. olive oil
1 large onion,chopped
1-10oz. pkg. chopped spinach,thawed and well drained
1-1/2 c. shredded mozzarella
3/4-1 c. ricotta
1/2 c. good parmesan
1 egg
  In a saute pan,heat the olive oil & butter together over medium heat until the butter melts..Add the onion and spinach.Saute  until the onion is cooked and is translucent.Set aside and cool slightly.
   In a large bowl.combine the mozzarella,ricotta,parmesan and egg.Mix well.Add the cooled spinach mixture.Set aside while you make the sauce.
 Sauce Ingredients:
1/2 stick of butter
1/4 c. flour
pinch of pepper
1/2 tsp. salt
1 c. milk
1c. cream(you can use another c. of milk if desired instead of cream)
1/4 c. parmesan

  In a saucepan,melt the butter over medium heat.Add the flour and whisk until combined.Add the salt & pepper.Cook,whisking, for at least one minute to get rid of the flour taste.Add the milk & cream(or just milk if you are not using cream,just make sure you have 2 c. of liquid).Bring to a boil ,whisking,until the mixture thickens.

To Assemble:
   Place enough sauce on the bottom of your baking dish to cover it .This should be a thin layer.Layer your ingredients starting with the lasagna noodles,filling,sauce,then repeat once more.Top with lasagna noodles,another thin layer of sauce ,and some shredded mozzarella.Place in the oven and bake at 350 degrees for at least 35-40 minutes.The top should be brown and bubbly.

***This is a great make-ahead dish.Refrigerate until ready to use.


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