Lasanha de espinafre

Ingredientes

• 1/2 tablespoon garlic cloves
• 4 tablespoon unsalted butter
• 1/4 cup all-purpose flour
• 1.5 cups chicken broth
• 1 cups half and half ((or equal parts of heavy cream and milk))
• 1 cup mozzarella
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 medium onion (finely chopped)
• 1 tablespoon garlic cloves (minced)
• 700 grams fresh spinach leaves ( (24 ounces) ref note 1)
• 2 eggs
• 1 cup mozzarella
• 400 grams riccotta ((15 oz))
• 3/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• large Pinch of nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 sheets Lasagna Sheets
• 1 cup mozzarella to sprinkle on top

Modo de preparo

1. 1

   --- Make White Sauce ---

2. 2

   Heat Olive oil and butter in a saucepan. Saute garlic for 30 seconds until fragrant.

3. 3

   Stir in flour and saute for a minute on low heat. The mixture should bubble. Make sure the flour mixture doesn't brown, as we need the sauce to be white in color.

4. 4

   Lower the heat. Slowly stir in the chicken stock followed by half and half. The mixture should be smooth and lump-free.

5. 5

   Switch off the heat. Season the sauce with salt and pepper. Stir in 1 cup of mozzarella cheese.

6. 6

   --- Make Spinach filling ---

7. 7

   If using fresh spinach - Blanch spinach in hot water for 1 minute. Then put it in ice-cold water. Drain well. Chop blanched spinach and squeeze as much water as possible.

8. 8

   If using frozen spinach, defrost and squeeze well to drain all the liquid.

9. 9

   Heat another tablespoon of oil in a skillet. Add chopped onion and garlic. Saute until the onion has softened and the garlic is aromatic.

10. 10

    Add spinach to the skillet. Cook for 3-4 minutes so that any remaining water from the spinach evaporates. Let the mixture cool down.

11. 11

    Drain ricotta cheese well.

12. 12

    In a big mixing bowl add cooked spinach mixture, mozzarella cheese, ricotta cheese, parmesan, eggs, Italian seasoning, salt, and pepper. Mix everything well.

13. 13

    --- Making Spinach Lasagna ---

14. 14

    In a big vessel bring enough water to a boil. Season with enough salt. Cook 12 sheets of lasagna until just al dente. If it is little undercooked absolutely fine, as we will bake again along with the sauce and the pasta will get cooked just fine.

15. 15

    Preheat oven to 425 F / 200 C

16. 16

    Prepare a 9X13 inch baking dish. Spread a couple of tablespoons of the white sauce.

17. 17

    Arrange 3 sheets of lasagna. Spread 1/2 cup of spinach mixture (divid spinach mixture to 3 parts) on top then spread 1/3 cup of white sauce.

18. 18

    Repeat the above step 2 more times. The layering should end with the lasagna sheets as the top layer.

19. 19

    Spread the remaining white sauce on top. Poke 6-7 toothpicks spaced apart. This will prevent the foil from sticking to the sauce. Loosely cover the baking dish with foil. Bake for 30 minutes.

20. 20

    Carefully remove the baking dish from the oven. Remove the foil and toothpicks.

21. 21

    Sprinkle 1 cup of mozzarella cheese. Bake again for. 10-12 minutes, until the cheese is bubbly and small brown spots appear.

22. 22

    Sprinkle fresh parsley on top. Let the lasagna rest for 10 before cutting. This will ensure clean slices.