The author of this article believes that 80% of success in cooking depends on the recipe. A good recipe is what you need!
Why You'll Love Spinach Lasagna
Who doesn't love lasagna? It's hard to argue with pasta, stuffing and sauce.
You've probably tried meat lasagna before, but perhaps you've never had spinach lasagna. Delicate, with a creamy taste and a crispy cheese top, this recipe will appeal not only to vegetarians but also to anyone who is trying to incorporate more healthy vegetables into their diet. Fun fact: Spinach lasagne contains five times fewer calories than the traditional meat variety. And it will give your body a large dose of useful iron, too!
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
- 12 lasagna sheets
- 2 pounds (900 grams) frozen spinach
- 25 ounces (750 ml) milk
- 3/4 pound (330 grams) hard cheese
- 3/4 pound (330 grams) cream cheese
- 1/4 pound (115 grams) Parmesan
- 1/4 pound (115 grams) butter
- 2 tablespoons wheat flour
- 3 garlic cloves
- black pepper
How to Save Time
Cook the sauce and filling at the same time. Start with the famous béchamel sauce! There is nothing complicated in its preparation.
Step 1: Make the Béchamel Sauce
- Melt half of the butter (50 grams) in a saucepan. Add wheat flour and stir quickly. You should get a lump of dough. Keep stirring! Continue cooking for a few minutes.
- Slowly start adding milk: first just a few spoonfuls, then a few more, then a cup. And so on until the end. Don't stop mixing! Better yet, beat the mixture. You don't want to have a lumpy sauce, do you?
- Cook the sauce over low heat and stir it every few minutes. Boil for 30-40 minutes until it becomes creamy. In the meantime, cook the spinach.
- Add a chopped garlic clove and a pinch of nutmeg to the finished sauce.
Step 2: Make the Spinach Filling
Note: I used frozen spinach, but you can use fresh spinach, if you prefer. If you use fresh, be aware that it will take longer to cook.
- Heat the pan with the rest of the butter (60 grams). Add the spinach and cook.
- Add salt, two chopped garlic cloves, black pepper and oregano.
- Mix with cream cheese and Parmesan. The filling is ready!
I've never met a lasagna that I didn't like.
— Jim Davis, creator of the comic "Garfield"
Step 3: Assemble and Bake
- Boil the lasagna sheets until tender. This way they will bake well.
- Grease a baking dish first with oil and preheat the oven to 400 degrees Fahrenheit (180 degrees Celsius).
- Spread one-quarter of the béchamel sauce on the bottom of the baking dish.
- Layer one-third of the lasagne sheets on top of the béchamel sauce.
- Spread one-third of the spinach filling on top of the lasagna sheets.
- Spread one-quarter of the béchamel sauce on top of the spinach filling; then sprinkle with grated hard cheese.
- Layer two: One-third of lasagna sheets, followed by one-third of the spinach filling, and then one-quarter of the béchamel sauce. Sprinkle more grated hard cheese on top.
- Final layer: The remaining lasagna sheets, the remaining spinach filling, and the remaining béchamel sauce. The final layer should be béchamel sauce.
- Bake for 30 minutes.
- Sprinkle the lasagna with more grated hard cheese and bake for another 20 minutes.
- Remove the lasagna from the oven and let it cool slightly. This will take another 15 minutes. Enjoy!
Why You Should Let Lasagna Cool Down
Even lasagna with meat needs time to rest a bit. If you start cutting it right away, the dish will simply melt on the plate. This is because of the hot béchamel sauce, which needs to cool down a bit. Our lasagna is with spinach, which means that the filling is even more tender and juicy. Do not spare the 15-20 minutes it takes to let it harden a little.
Lasagna is one of those dishes that taste even better the next day. Just don't forget to warm it up well!
In restaurants classic meat lasagne is served with dry white wine. But it also goes well with spinach lasagna, too. As you know dry white wines go well with herbs. Since lasagna is a heavy meal, a light vegetable salad would be appropriate as a side dish. Enjoy!
© 2022 Oleksandra Bereza