Tuesday, January 28, 2014

DIY Dinner: Spinach Lasagna with Bechamel Sauce




I admit it. I am addicted to lasagna. Not only is it easy to make and a great family friendly meal, the leftovers can't be beat!

Try this white variety to change up your family meal. It was well worth it for me just to hear Emma and Sara try and say béchamel. ;)

Ingredients:
2 cups low fat ricotta cheese
1 egg
1/2 cup parmesan (plus more for sprinkling on top)
1/2 cup mozzarella, shredded (plus more for sprinkling on top)
salt and pepper
16 ounce bag of spinach, loosely torn
1 onion, chopped
4 cloves of garlic, minced
olive oil
3 tablespoons butter
1/4 cup flour
2 1/2 cups milk
1/4 teaspoon nutmeg
no boil lasagna noodles

1. Make your ricotta filling. Mix ricotta, egg, 1/4 cup parmesan, 1/4 cup mozzarella and salt and pepper in a medium bowl. Set aside.


2. Heat olive oil in a pan, add in half the onion and half the garlic. When translucent, add the spinach and sauté until reduced in size by half. Set aside to cool.


3. Make the béchamel. Melt the 3 tablespoons of butter in a small saucepan until bubbling, then add the rest of your chopped onions and garlic. Sift in the flour and stir until combined. Once thickened, add the milk slowly and bring liquid to a boil. Add the nutmeg, salt, pepper, and turn heat to low. Allow to thicken, about 10 minutes. You may then add the parmesan cheese and stir.




4. Spray a 9x9 pan with non stick spray, and then add béchamel to the bottom of pan.


5. Mix the rest of your béchamel and spinach together, adding half to the next layer.


6. Place two lasagna noodles, then spread 1/3 of the ricotta mixture.


7. Add more noodles, and repeat the spinach layer. Repeat noodles and ricotta layer.

8. Once you reach the top, add lasagna noodles and a small amount of ricotta mixture, then sprinkle parmesan and mozzarella. Pepper to taste.


9. Preheat the oven to 400 degrees and bake lasagna covered in aluminum foil for 25 minutes.


10. Once lasagna is bubbling, remove foil.

11. Turn broiler on and broil for 5-7 minutes, watching closely. Lasagna is ready when the cheese starts to bubble and lightly brown.


12. Allow to cool 15 minutes before cutting.

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