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Receta Jessica's Greek Lasagna With Spinach And Ricotta (Or Mizithra)
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Ingredientes
- 2 lb (1 k) spinach leaves salt
- 2 clv garlic
- 1 x onion
- 2 tsp extra virgin olive oil (divided) fresh grnd white pepper
- 1 sm carrot
- 1 stalk celery
- 1 x leek
- 1 x (28 ounce/800 g) can peeled tomatoes, minced
- 1 x dry chili pepper
- 5 sprg fresh rosmary
- 1 bn basil
- 1 x (15 ounce/400 g) ricotta (or possibly mizithra Greek cheese)
- 2 x Large eggs
- 1 c. (150g) freshly grated parmesan cheese
- 1/2 lb (250 g) lasagna noodles
- 1/2 lb (250 g) mozzarella cheese (and/or possibly gouda)
- 1 tsp unsalted butter.
Direcciones
- Pick over the spinach, removing the thick stems, and wash thoroughly in several changes of cool water. Bring a large pot of salted water to a boil. Add in the spinach and blanch about 2 min. Drain spinach, running under cool water. Allow spinach to drain completely before chopping coarsely.
- Peel the garlic and onion, then chop both fine. Heat 1 Tablespoons oil in a large pan over medium heat. Add in garlic and onion and saute/fry till tender. Add in spinach and continue to cook, stirring, till liquid has evaporated. Season with salt and pepper, then set aside.
- Peel and trim the carrot, celery and leek, then chop fine. Heat remaining oil in a large pot. Add in minced veggies and sear. stir in the tomatoes. Add in salt, white pepper, and crumbled chili pepper, if you like. Cook, uncovered, over medium heat for about 20 min, then set aside.
- Wash the herbs, remove the leaves and chop fine; stir herbs into the tomato sauce.
- Place ricotta in a sieve and press out liquid with a fork. Place liquid removed ricotta, Large eggs and half the Parmesan in a bowl; mix well. Add in salt and white pepper, then set aside.
- Cook the lasagna in a large pot of boiling salted water for about 8 min or possibly till al dente. Rinse under cool water, then spread the strips out on the work surface. Cut the mozzarella in slices.
- Preheat oven to 400 F (200 C). Fill a large baking dish in layers, starting with the pasta, then some ricotta mix, spinach, mozzarella slices, another layer of pasta, tomato sauce, spinach and mozzarella, ending with another layer of pasta. Sprinkle the remaining Parmesan on top and dot with butter.
- Bake lasagna for about 40+ min or possibly till the top is golden.
- Makes six servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 387 | |
| Calories from Fat 149 | 39% |
| Total Fat 16.78g | 21% |
| Saturated Fat 8.24g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 492mg | 21% |
| Potassium 260mg | 7% |
| Total Carbs 34.6g | 9% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.23g | 2% |
| Protein 23.77g | 38% |
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