Garlic Spinach Lasagna
The recipe Garlic Spinach Lasagna could satisfy your Mediterranean craving in approximately 30 minutes. For $3.44 per serving, you get a main course that serves 6. One serving contains 644 calories, 20g of protein, and 28g of fat. 43 people have made this recipe and would make it again. This recipe from Kitchen Meets Girl requires garlic, flour, milk, and shallots. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is great. Try Spinach Lasagna, Spinach Lasagna, and Spinach Lasagnan II for similar recipes.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
1½ pounds baby spinach
2 cups creamy white sauce
1½ cups coarse fresh breadcrumbs
4 tablespoons butter
¼ cup flour
2 cloves garlic, finely chopped
6 ounces goat cheese
2 cups milk, warmed
2 tablespoons extra-virgin olive oil
¼ cup grated parmesan cheese
4 tablespoons pesto sauce
salt and pepper
½ cup finely chopped shallots
8 ounces wide egg noodles
Equipment:
sauce pan
whisk
oven
frying pan
baking pan
aluminum foil
Cooking instruction summary:
Melt butter in medium saucepan over medium heat. Add shallots and cook until tender, about five minutes. Stir in flour for two minutes. Gradually whisk in milk, and bring to a boil and cook for two minutes, whisking constantly. Remove from heat and stir in parmesan and salt and pepper, to taste.Preheat oven to 400.In a large saucepan, bring two inches of water to a simmer. Add the spinach in batches, stirring until wilted. Drain and let cool. Squeeze out excess moisture and chop.In a large skillet, melt two tablespoons butter over medium heat. Add the garlic and stir until golden, about one minute. Stir in the spinach. Season lightly with salt and pepper; remove from heat.Cook egg noodles to al dente and drain (do not rinse) and stir in the white sauce to coat.In a greased 8x8 baking dish, layer in half of the noodles. Dot with half of the goat cheese, spread the spinach on top and press down. Stir three tablespoons pesto into the remaining noodles and spoon over the spinach. Dot with remaining cheese. Cover with foil and bake until bubbling, about 35 minutes. Let stand for 10 minutes.Meanwhile, in a large skillet, melt the remaining two tablespoons butter over medium heat. Add the breadcrumbs and cook, stirring until golden and crisp. Season with salt and pepper. Combine the remaining one tablespoon pesto with the olive oil. Drizzle the lasagna with the pesto oil and sprinkle with the breadcrumbs.
Step by step:
1. Melt butter in medium saucepan over medium heat.
2. Add shallots and cook until tender, about five minutes. Stir in flour for two minutes. Gradually whisk in milk, and bring to a boil and cook for two minutes, whisking constantly.
3. Remove from heat and stir in parmesan and salt and pepper, to taste.Preheat oven to 400.In a large saucepan, bring two inches of water to a simmer.
4. Add the spinach in batches, stirring until wilted.
5. Drain and let cool. Squeeze out excess moisture and chop.In a large skillet, melt two tablespoons butter over medium heat.
6. Add the garlic and stir until golden, about one minute. Stir in the spinach. Season lightly with salt and pepper; remove from heat.Cook egg noodles to al dente and drain (do not rinse) and stir in the white sauce to coat.In a greased 8x8 baking dish, layer in half of the noodles. Dot with half of the goat cheese, spread the spinach on top and press down. Stir three tablespoons pesto into the remaining noodles and spoon over the spinach. Dot with remaining cheese. Cover with foil and bake until bubbling, about 35 minutes.
7. Let stand for 10 minutes.Meanwhile, in a large skillet, melt the remaining two tablespoons butter over medium heat.
8. Add the breadcrumbs and cook, stirring until golden and crisp. Season with salt and pepper.
9. Combine the remaining one tablespoon pesto with the olive oil.
10. Drizzle the lasagna with the pesto oil and sprinkle with the breadcrumbs.
Nutrition Information:
covered percent of daily need
