SPINACH & PINE NUT LASAGNE
A classic flavour combination served in a layered Italian pasta bake with creamy white sauce and a dusting of nutmeg
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 654 calories, Fat 34.1 grams fat, SaturatedFat 16.6 grams saturated fat, Carbohydrate 57.8 grams carbohydrates, Sugar 17.6 grams sugar, Fiber 5.9 grams fiber, Protein 29.1 grams protein, Sodium 1.3 milligram of sodium
SPINACH AND RICOTTA LASAGNE WITH PINE NUTS
This recipe is an absolute hit with everyone who eats it - even my husband, who professes not to like spinach! The combination of the four cheeses is its secret, and it is always on my top-10 list if I'm entertaining people who don't eat meat. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham & Harrison Farms Ltd.
Categories Pasta recipes Italian recipes Vegetarian recipes Easter: Recipes using April ingredients
Yield Serves 4-6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe
Number Of Ingredients 15
Steps:
- Begin this by making the sauce, which can be done using the all-in-one method. This means placing the 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 until it comes to simmering point and has thickened. Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 2 oz (50 g) of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming. Now you need to deal with the spinach. First of all remove and discard the stalks, then wash the leaves really thoroughly in 2 or 3 changes of cold water and shake them dry. Next, 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. Now place the pan over a medium heat, put a lid on and cook the spinach for about 2 minutes, turning the leaves over halfway through. After that, the leaves will have collapsed down and become tender. Next drain the spinach in a colander and, when it's cool enough to handle, squeeze it in your hands to get rid of every last drop of liquid. Then place it on a chopping board and chop it finely. Now put it into a bowl, add the ricotta, then approximately 5 fl oz (150 ml) of the sauce. Give it a good seasoning of salt and pepper and add the grated nutmeg. Then mix everything together really thoroughly and, finally, fold in the crumbled Gorgonzola. Now you need to place a small frying pan over a medium heat, add the pine nuts and dry-fry them for about 1 minute, tossing them around to get them nicely toasted but being careful that they don't burn. Then 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 that, a third of the spinach mixture, followed by a scattering of toasted pine nuts. Now place sheets of pasta on top of this - you may need to tear some of them in half with your hands to make them fit. Now 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 pre-heated oven and bake for 50-60 minutes, until the top is golden and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving. For more pasta recipes see our Cookery School Videos for Perfect Pasta and Baked Pasta on this page
SKILLET SPINACH LASAGNA
Quick and easy way to make lasagna!
Provided by Sharon Thomas
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix noodles into sausage.
- Pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. Cover skillet, reduce heat, and simmer until noodles are cooked and sauce is thickened, about 25 minutes. Add spinach, ricotta cheese, and mozzarella cheese; cover skillet and remove from heat. Let lasagna stand for 5 minutes; top with Parmesan cheese.
Nutrition Facts : Calories 633.3 calories, Carbohydrate 52 g, Cholesterol 80.1 mg, Fat 32.7 g, Fiber 4.8 g, Protein 34.3 g, SaturatedFat 14.1 g, Sodium 1685.1 mg, Sugar 10 g
SPINACH AND PINE NUTS
In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
- Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 8.8 g, Fat 3.9 g, Fiber 5.1 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 179.6 mg, Sugar 1 g
SPINACH & RICOTTA LASAGNA WITH PINE NUTS
Adapted by from Delia. Made tonight and even my spinach hating father tried some. I used shop bought bechamel sauce instead of the sauce recipe and it worked fine.
Provided by mortarandpestle
Categories Spinach
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 170°C (Fan forced).
- Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good season.
- Heat over a medium heat, whisking the whole lot continuously until it comes to a simmer point and has thickened. Cook for 5 minutes.
- Stir in the parmesan and remove the flyleaf; set aside.
- Remove the stalks from the spinach and wash thoroughly.
- In a large saucepan put the knob of butter and spinach leaves together, put a lid on and cook for 2-3 minutes on medium heat, making sure the leaves dont burn.
- Drain the spinach in a colander and allow to cool. Squeeze all the liquid out of the spinach and chop finely.
- In a bowl combine the chopped spinach, ricotta, cream, nutmeg and salt and pepper to taste. Mix well and add the cheddar.
- In a small frying pan over a medium heat and add the pine nuts and dry fry for about 1 minute to toast them.
- To assemble the lasagna spread a 1/4 of the sauce into the bottom of a ovenproof dish (23cm x 23cm).
- Add a 1/4 of the spinach mixture, followed by a scattering a pine nuts and 1/4 of the mozzarella. Now place lasagna sheets on top, they may need to be torn to fit the dish.
- Repeat the process until all ingredients are layered, finishing with a layer of pasta, the rest of the sauce and the remaining cheese.
- Place in the oven and cook for 50-60 minutes or until the top is golden and bubbling.
- Remove from the oven and allow to settle for 10 minutes.
Nutrition Facts : Calories 828.7, Fat 56.7, SaturatedFat 35.2, Cholesterol 194.7, Sodium 684.1, Carbohydrate 41.7, Fiber 2.1, Sugar 1.6, Protein 39
PESTO AND PINE NUT LASAGNA
Make and share this Pesto and Pine Nut Lasagna recipe from Food.com.
Provided by Shannon Cooks
Categories Spinach
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain and set aside.
- In large skillet over medium heat, saute onion and garlic in 2 tablespoons olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto and pine nuts.
- In a large bowl mix ricotta cheese, egg, salt, pepper, red pepper flakes and nutmeg.
- In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top.
- Make the alfredo sauce: In a medium saucepan combine cream, butter, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat.
- Spread the Alfredo sauce over the top of the lasagna and sprinkle with remaining 1/4 cup parmesan.
- Cover with foil and bake in a preheated oven for 45 to 55 minutes.
Nutrition Facts : Calories 589.7, Fat 35.7, SaturatedFat 18.3, Cholesterol 110.9, Sodium 507.8, Carbohydrate 45.6, Fiber 9.5, Sugar 2.3, Protein 26.5
More about "spinach pine nut lasagne recipes"
SPINACH LASAGNE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
VEGETARIAN PASTA RECIPES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
SPINACH AND RICOTTA LASAGNE WITH PINE NUTS RECIPE
From womanandhome.com
SPINACH AND PINE NUT LASAGNE – THE CP DIARY
From thecpdiary.com
Estimated Reading Time 40 secs
SPINACH & PINE NUT LASAGNE | BBC GOOD FOOD RECIPES, RECIPES, …
From pinterest.com
SPINACH RICOTTA AND PINE NUT LASAGNE - PEASANDCARROTS.LOVE
From peasandcarrots.love
EASY PESTO LASAGNA WITH SPINACH, PEAS AND PINE NUTS
From arcisfoodblog.com
SPINACH LASAGNA {QUICK AND EASY!} - THE SEASONED MOM
From theseasonedmom.com
SPINACH AND RICOTTA LASAGNE WITH PINE NUTS RECIPE
From cookeatshare.com
SPINACH AND CHEESE LASAGNA WITH PINE NUTS
From siberianpinenutoil.org
DELIA SMITHS SPINACH AND RICOTTA LASAGNE WITH PINE NUTS
From laythetable.com
BEST SPINACH LASAGNA RECIPE - HOW TO MAKE SPINACH …
From thepioneerwoman.com
LASAGNA WITH SPINACH AND PINE NUTS :: QUICK AND SIMPLE RECIPES
From rosacooking.com
SPINACH LASAGNA | RECIPE | KITCHEN STORIES
From kitchenstories.com
CHAPTER 74: GORGONZOLA, SPINACH, AND PINE NUT LASAGNA
From zoboko.com
SPINACH & PINE NUT LASAGNE - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
ONE-PAN SPINACH LASAGNE RECIPE - LOVEFOOD.COM
From lovefood.com
SPINACH, RAISIN & PINE NUT VEGAN LASAGNE RECIPE / RIVERFORD
From riverford.co.uk
EASY SPINACH LASAGNA (USE FROZEN OR FRESH SPINACH ... - SPEND …
From spendwithpennies.com
WHITE LASAGNA WITH PINE NUTS / LASAGNE BIANCHE CON PIGNOLI
From ciaoitalia.com
SPINACH AND RICOTTA LASAGNE WITH PINE NUTS | RECIPE | SPINACH AND ...
From pinterest.ca
SPINACH AND FETA LASAGNE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
NO-BAKE SPINACH AND RICOTTA LASAGNA | RECIPE | KITCHEN STORIES
From kitchenstories.com
SPINACH & PINE NUT LASAGNE
From pinterest.com
SPINACH WITH PINENUTS AND SULTANAS | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
VEGAN SPINACH AND DAITY FREE RICOTTA LASAGNA - VEGGIEGIB
From veggiegib.com
PLANT POTS SPINACH AND PINE NUT LASAGNE RECIPE | COOKBOOK CREATE
From cookbookcreate.com
SPINACH AND CHEESE LASAGNA WITH PINE NUTS
From siberianpinenutoil.org
PINE NUT SPINACH LASAGNE • NZ VEGETARIAN SOCIETY
From vegetarian.org.nz
SPINACH AND RICOTTA LASAGNE WITH PINE NUTS – THE BEST FREE …
From cookingrecipedb.com
LASAGNE WITH SWEET POTATO, SPINACH AND PINE NUTS - STARTS AT 60
From startsat60.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love