Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spinach & Ricotta Lasagna With Pine Nuts Recipe
    Lost? Site Map

    Spinach & Ricotta Lasagna With Pine Nuts

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    mortar&pestle's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    SAUCE

    LASAGNA

    Directions:

    1. 1
      Preheat the oven to 170°C (Fan forced).
    2. 2
      Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good season.
    3. 3
      Heat over a medium heat, whisking the whole lot continuously until it comes to a simmer point and has thickened. Cook for 5 minutes.
    4. 4
      Stir in the parmesan and remove the flyleaf; set aside.
    5. 5
      Remove the stalks from the spinach and wash thoroughly.
    6. 6
      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.
    7. 7
      Drain the spinach in a colander and allow to cool. Squeeze all the liquid out of the spinach and chop finely.
    8. 8
      In a bowl combine the chopped spinach, ricotta, cream, nutmeg and salt and pepper to taste. Mix well and add the cheddar.
    9. 9
      In a small frying pan over a medium heat and add the pine nuts and dry fry for about 1 minute to toast them.
    10. 10
      To assemble the lasagna spread a 1/4 of the sauce into the bottom of a ovenproof dish (23cm x 23cm).
    11. 11
      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.
    12. 12
      Repeat the process until all ingredients are layered, finishing with a layer of pasta, the rest of the sauce and the remaining cheese.
    13. 13
      Place in the oven and cook for 50-60 minutes or until the top is golden and bubbling.
    14. 14
      Remove from the oven and allow to settle for 10 minutes.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Spinach & Ricotta Lasagna With Pine Nuts

    Serving Size: 1 (411 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 828.7
     
    Calories from Fat 510
    61%
    Total Fat 56.6 g
    87%
    Saturated Fat 35.2 g
    176%
    Cholesterol 194.7 mg
    64%
    Sodium 684.1 mg
    28%
    Total Carbohydrate 41.6 g
    13%
    Dietary Fiber 2.0 g
    8%
    Sugars 1.6 g
    6%
    Protein 39.0 g
    78%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites