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Spinach and cheese lasagne with pine nuts

Spinach and cheese lasagne with pine nuts, Prescriptions, Any category, Any kitchen, Italian cuisine, Any menu, Vegetarian food, Pasta and pizza, Lasagna

Ingredients portion 4

Milk 850 ml

Butter 60 g

Wheat flour 50 g

Laurel leaf 1 piece

Spinach 600 g

Grated parmesan cheese 60 g

Ricotta cheese 250 g

Prepared dry lasagne sheets 12 pieces

Pine nuts 50 g

Nutmeg ¼

Gorgonzola cheese 200 g

Salt to taste

Ground black pepper to taste

Mozzarella cheese 200 g

Cooking instructions 1 hour and 30 minutes

1 Make the sauce. Mix the milk, 50 g butter, flour, bay leaf, pepper and salt in a saucepan. Cook over a low heat, stirring all the time until the mixture begins to boil. Reduce the heat to a low simmer and leave the sauce on the stove for another 5 minutes. Stir in 50 g Parmesan, remove from the heat, remove the bay leaf and cover the pan.

2 Remove the tough stalks from the spinach, rinse the leaves with water.

3 In a large saucepan, melt the remaining butter and put the spinach leaves in, pouring over the salt. Place over a medium heat, cover and cook for 2 minutes, stirring, until the spinach is soft.

4 Put the spinach in a colander, squeeze out and finely chop. Place in a bowl, stir in the ricotta cheese and 150 ml of sauce. Season with salt and pepper and grated nutmeg. Stir, then sprinkle over the grated gorgonzola cheese.

5 In a small frying pan, roast the pine nuts for a minute.


6 Place a quarter of the sauce in the bottom of the buttered mould, top with a third of the spinach mixture and sprinkle with the nuts. Cover with pastry sheets. Repeat from the beginning, placing a third of the grated mozzarella cheese between the pine nuts and pasta. Make another layer, cover with the pasta, the rest of the sauce, the mozzarella and the Parmesan.

7 Bake at 180 degrees for 50-60 minutes. Remove from the oven, leave to rest for 10 minutes and serve.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .