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Ингредиенты
- 850 ml lowfat milk
- 50 gm butter
- 50 gm plain flour
- 1 x bay leaf
- 60 gm parmesan (pumigiano reggiano) freshly grated
- 1 x salt and freshly milled black pepper
- 12 x fresh lasagne sheets (weighing about 250g)
- 600 gm young leaf spinach
- 225 gm ricotta
- 50 gm pine nuts
- Â Â knob of butter
- 4 whl nutmeg grated
- 200 gm gorgonzola piccante crumbled
- 200 gm mozzarella coarsely grated
- 1 x salt and freshly milled black pepper
Инструкции
- An ovenproof dish measuring about 23 x 23cm and 6cm deep well buttered.
- Preheat the oven to gas mark 4/350F/180C.
- Make the sauce that can be done using the all in one methoe (qv all in one white sauce). This means placing the lowfat milk butter flour and bay leaf together in a saucepan giving it a good seasoning then over a medium heat whisking the whole lot together continually till it comes to simmering point and has thickened.
- Turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 min.
- Stir in 50g of the parmesan then remove it from the heat throw away the bay leaf and place some clingfilm over the surface to prevent a skin from forming.
- Now you need to deal with the spinach. Remove and throw away the stalks then wash the leaves really thoroughly in two or possibly three changes of cool water and shake them dry. Take your largest saucepan pop the knob of butter in it then pile the spinach leaves in on top sprinkling them with a little salt as you go.
- Place the pan over a medium heat put a lid on and cook the spinach for about 2 min turning the leaves over halfway through. After which the leaves will have collapsed down and become tender.
- Dain the spinach in a colander and when its cold sufficient to handle squeeze it in your hands to get rid of every last drop of liquid. Place it on a chopping board and chop it finely.
- Put it into a bowl add in the ricotta then approximately 150ml of the sauce.
- Give it a good seasoning of salt and pepper and add in the grated nutmeg.
- Mix everything together realty thoroughly and finally mix in the crumbled gorgomola.
- Place a small frying pan over a medium heat add in the pine nuts and dry fry them for about 1 minute tossing them around to get them nicely toasted but being careful which they dont burn.
- Remove the pan from the heat and assemble the lasagne.
- To do this spread a quarter of the sauce into the bottom of the dish and on top of which a third of the spinach mix followed by a scattering of toasted pine nuts.
- Place sheets of pasta on top of this you may need to tear some of them in half to make them fit.
- Repeat the whole process this time adding a third of the grated mozzarella along with the pine nuts then the lasagne sheets.
- Repeat again finishing with a layer of pasta the rest of the sauce and the remaining Parmesan and Mozzarella.
- When you are ready to cook the lasagne place it on the middle shelf of the preheated oven and bake for 50 to 60 min till the top is golden brown and bubbling.
- Remove it from the oven and let it settle for about 10 min before serving.
- The combination of the four cheeses it its secret and it is always on my top10 list if Im entertaining people who dont eat meat.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 484g | |
| Recipe makes 4 servings | |
| Calories 616 | |
| Calories from Fat 353 | 57% |
| Total Fat 40.39g | 50% |
| Saturated Fat 21.14g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 867mg | 36% |
| Potassium 1127mg | 32% |
| Total Carbs 30.29g | 8% |
| Dietary Fiber 3.3g | 11% |
| Sugars 13.03g | 9% |
| Protein 36.08g | 58% |
