Spinach & pine nut lasagne

Spinach & pine nut lasagne might be just the main course you are searching for. One portion of this dish contains about 30g of protein, 39g of fat, and a total of 717 calories. This recipe serves 6. For $2.97 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe is liked by 697 foodies and cooks. It is brought to you by BBC Good Food. If you have spinach leaves, butter, milk, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is super. If you like this recipe, you might also like recipes such as Spinach-Pine Nut Pasta, Spinach and Pine Nut Meatloaf, and Spinach, Palm, and Pine Nut Salad.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 80 minutes

 

Ingredients:

4 bay leaves

85g butter

250-300g dried lasagne sheets

1½ l milk

good grating nutmeg

1 tbsp olive oil

2 onions, finely chopped

85g parmesan (or vegetarian alternative), finely grated

50g pine nuts

85g plain flour

250g ricotta

700g fresh spinach leaves

Equipment:

sauce pan

whisk

colander

ladle

oven

baking pan

Cooking instruction summary:

First make the white sauce. Melt the butter and flour together in a big saucepan, and cook the paste for a couple of mins. Add the bay leaves, then gradually whisk in the milk, little by little, until you have a nice smooth sauce. Bubble for a few mins, then season with salt, pepper and nutmeg. Remove the bay leaf, cover with cling film (lay it directly onto the sauce) until ready to use. Gently cook the onions in the oil until really soft. Put the kettle on. Put half the spinach in a big colander and pour over the boiling water to wilt. Repeat with the rest of the spinach, let it cool a little then squeeze as much liquid as you can out of the spinach. Roughly chop and stir into the onions with the ricotta, a small ladle of the white sauce and most of the parmesan. Season well.Heat oven to 200C/180C fan/gas 6. Spread a quarter of the sauce into the base of a big baking dish, then dollop over a third of the spinach mixture. Top with a layer of lasagne sheets, then repeat the layers – a quarter of the sauce, third of the spinach mix and some lasagne sheets. Finish with the remaining sauce and scatter over the remaining parmesan. Bake for 40-50 mins until the lasagne is cooked through and the top golden, scattering over the pine nuts with 10 mins to go.

 

Step by step:


1. First make the white sauce. Melt the butter and flour together in a big saucepan, and cook the paste for a couple of mins.

2. Add the bay leaves, then gradually whisk in the milk, little by little, until you have a nice smooth sauce. Bubble for a few mins, then season with salt, pepper and nutmeg.

3. Remove the bay leaf, cover with cling film (lay it directly onto the sauce) until ready to use. Gently cook the onions in the oil until really soft.

4. Put the kettle on. Put half the spinach in a big colander and pour over the boiling water to wilt. Repeat with the rest of the spinach, let it cool a little then squeeze as much liquid as you can out of the spinach. Roughly chop and stir into the onions with the ricotta, a small ladle of the white sauce and most of the parmesan. Season well.

5. Heat oven to 200C/180C fan/gas

6. Spread a quarter of the sauce into the base of a big baking dish, then dollop over a third of the spinach mixture. Top with a layer of lasagne sheets, then repeat the layers – a quarter of the sauce, third of the spinach mix and some lasagne sheets. Finish with the remaining sauce and scatter over the remaining parmesan.

7. Bake for 40-50 mins until the lasagne is cooked through and the top golden, scattering over the pine nuts with 10 mins to go.


Nutrition Information:

 

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Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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