Italian Lasagna with Spinach, Four Cheeses, and Pine Nuts
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
4
Description
Italian lasagna with spinach, four cheeses, and pine nuts
Ingredients
- Scamorza Cheese - 5.3 oz
- Milk - 17 fl oz
- Wheat Flour - 1.8 oz
- Butter - 1.8 oz
- Parmesan Cheese - 1.8 oz
- Bay leaf - 3 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Ready-made dry lasagna sheets - 8.8 oz
- Frozen spinach discs - 17.6 oz
- Pistachios - 1.8 oz
- Goat cheese - 5.3 oz
- Melted Cheese - 7.1 oz
- Nutmeg - 1 teaspoon
Step by Step guide
Step 1
First, we will prepare the béchamel sauce — pour milk into a small saucepan, add butter, bay leaves, a little salt, and pepper, and heat over low heat, stirring constantly while gradually adding flour.
Step 2
As soon as the sauce starts to thicken, remove it from the heat, take out the bay leaves, cover with plastic wrap, and leave in a warm place.
Step 3
Now let's move on to the filling, which will be of two types. The first one is with spinach. Heat a pan over low heat, add spinach, and regularly stir to evaporate excess moisture. Transfer the spinach to a bowl and let it cool. Add a little salt, pepper, nutmeg, and grated cream cheese and gorgonzola.
Step 4
Mix thoroughly and add more than half of the béchamel sauce. For the second filling, toast the pine nuts in a dry pan without oil and mix them with grated mozzarella.
Step 5
Now grease a baking dish with butter and start layering our lasagna — first, a few sheets, then a layer of spinach filling (half of the total), more sheets, then a layer of mozzarella with nuts, more sheets, then another layer of spinach (the second half), more sheets, after which pour the remaining béchamel sauce over the top and sprinkle with grated parmesan.
Step 6
Send it to the oven preheated to 356°F for about 20 minutes and enjoy the aromas wafting through the kitchen!
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