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:
