Spinach and cheese lasagna

A delicious recipe for days without meat, and a success because nearly everyone loves pasta.

Ingredients

4 1⁄2 cups sauce (white sauce)
3 cups spinach (cooked spinach)
1 package cheese (ricotta cheese, 4 oz package)
4 ounces cheese (Gorgonzola cheese, roughly chopped)
1⁄4 tablespoon butter (to grease the pan)
1⁄2 teaspoon nutmeg (freshly grated nutmeg)
  seasoning (salt and pepper to taste)
1⁄2 cup cheese (grated Parmesan cheese)
3 tablespoons pine nut (lightly toasted)
12 pieces pasta (lasagna sheets)

Instructions

Pre-heat oven to 320°F (160°C) and grease an oven pan with butter.

Mix cooked spinach, ricotta cheese, and 1/2 cup of white sauce in a bowl. Season with salt pepper and grated nutmeg. Fold in crumbled Gorgonzola and toasted pine kernels.

Spread white sauce, approximately 1 cup, in the bottom of an ovenproof pan, and cover with an even layer of lasagna sheets. Spread one third of the spinach and cheese mixture over the lasagna. Repeat the process two times more, until all the spinach and cheese mixture has been used.

Finish with a last layer of lasagna sheets, pour the remaining white sauce over this last layer and scatter the grated Parmesan cheese on top.

Bake for 45-50 minutes, until lasagna is tender and the top is golden brown.

Yield
4 servings
Preparation time 30 minutes
Cooking time 50 minutes
Total time
1 hour, 20 minutes

Notes

If cooking spinach from scratch, wash and shake dry 1 1/2 lb to 2 lb fresh spinach leaves. Heat 1/2 tablespoon butter luntil it just melts in a large pan. Add spinach, season with a little salt, and cook for 2-4 minutes, turning occasionally, until leaves become tender. Remove from heat and drain spinach in a colander. Allow to cool and squeeze all liquid. Chop spinach leaves.

Variation

This can also be used with giant pasta tubes or shells.

Source

Italian cuisine

moderate, bake
pasta, dairy, dinner
Italian food recipes
Food in Europe