want to try
White Spinach Lasagna
4 servings
분량45 minutes
활동 시간1 hour 20 minutes
총 시간재료
SPINACH FILLING:
1 tablespoon olive oil
1/4 cup chopped onion
1 tablespoon chopped garlic
3 cups chopped fresh spinach
1/2 teaspoon kosher salt
2 pinches black pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 tablespoons chopped fresh basil
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WHITE SAUCE:
1/2 cup unsalted butter
1/3 cup all-purpose flour
1 1/2 cups whole milk
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RICOTTA FILLING:
1/2 cup ricotta cheese
1 egg
2 pinches kosher salt
2 pinches black pepper
6 ounces shredded provolone cheese
3/4 cup grated parmesan cheese
8 oven-ready flat lasagna noodles (see note)
1/2 teaspoon dried Italian seasoning
방향
Preheat the oven to 375°F.
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Make the Spinach and Herbs
In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and garlic and cook them in the oil for about one minute or until they are fragrant. Add the spinach and cook until it’s wilted, stirring frequently. Add the salt and pepper, stir, and turn off the heat. Add the chopped herbs, stir to combine, and transfer the mixture to a bowl or plate to cool.
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Make the White Sauce:
In the same skillet, melt the butter over medium heat. Once it’s melted, add the flour and stir to combine. Cook the flour and butter for 30 seconds to a minute, stirring continuously.
Grab a whisk and add the milk, a little at a time, whisking continuously. Adding the milk in batches will ensure your sauce is smooth. Once you’ve added all the milk, cook the sauce for another minute or so until it’s thickened enough to coat the back of a spoon. Turn off the heat and transfer the sauce to a bowl.
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Make the Ricotta Filling:
In a small mixing bowl, combine the ricotta cheese, egg, salt, and pepper. At this point, you’re ready to start assembling the lasagna, so place all of the fillings near your baking dish.
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Assemble the Lasagna:
Spoon enough white sauce to lightly coat the bottom of an 8×8″ baking dish. Place two uncooked lasagna noodles on top of the sauce.
Top the noodles with 1/3 of the spinach-herb mixture and spread it into an even layer. Top the spinach with 1/3 of the ricotta mixture. Top the ricotta with 1/4 each of provolone and parmesan cheese. Place two more noodles on top of the cheese.
Spread about 1/2 of the white sauce on the noodles. Top with another layer of the spinach-herb mixture (leaving enough for one more layer), followed by more ricotta (leaving enough for one more layer). Add another layer of provolone and parm (leaving 1/2 for the rest of the layers). Top the cheese with two more noodles.
Top the noodles with the rest of the spinach mixture, followed by the rest of the ricotta. Add more cheese (leaving enough for the last layer). Top the cheese with the last two noodles.
Spread the rest of the sauce over the noodles. Top the sauce with the rest of the cheese. Sprinkle the Italian seasoning over the top.
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Bake the Lasagna
Cover the baking dish with foil and bake the lasagna for 20 minutes. Uncover and bake for 5 to 10 minutes longer or until the cheese is melted on top. Rest the lasagna for a few minutes before slicing and serving.
영양 정보
1회 제공량
1 slice
칼로리
725
지방 전체
47.6g
포화 지방
27g
불포화 지방
17.1g
트랜스 지방
0g
콜레스테롤
176.9mg
나트륨
995.2mg
탄수화물 전체
44.2g
식이섬유
2.8g
총 당류
6.4
단백질
31.4g
4 servings
분량45 minutes
활동 시간1 hour 20 minutes
총 시간