Num, num, bechamel made with parmesan…
Well, we’re taking a little break from French cuisine and traveling into mama’s Italian recipes, specifically for lasagna, which is one of the best cold weather dishes on earth and can be frozen whole or in pieces for individual servings.
This time mama’s lasagna happened because the vegetable lady sent mama a half-kilo of beautiful spinach, which usually doesn’t end up being much after steaming, but this spinach must have been the one Popeye munches! Huge leaves and stems and all tender and with a nutty taste that really makes a lasagna jump off the plate.
Well, not literally, but from plate to mouth easily.
You can also use Swiss chard, of which there may be great swaths in your garden if it hasn’t frozen yet. After cooking, rinse quickly in cold water to preserve the lovely green color.
SO–Use 4 cups of ANY cooked pasta you like, short, long, whatever you have in your pantry. You do NOT need lasagna noodles to make lasagna.
1/2 kilo or 1 pound of spinach or chard leaves, steamed with a little salt, and drained well.
1 pound of ricotta OR creamy cottage cheese, full fat.
A generous 2 cups of rich bechamel: Melt 3 tablespoons of butter, add 3 level tablespoons of flour and let cook for a couple of minutes, then add 2 cups of milk, 2 egg yolks, a grating of nutmeg and a little salt and stir, stir, stir with a wire whisk until very thick and smooth. Add 2 tablespoons grated parmesan. Set aside.
2 cups homemade tomato sauce, or any one you like: Simmer 1 onion, chopped and 4 large tomatoes until very soft, then use a hand blender to make a smooth sauce. Add a 1/2 teaspoon of salt and pinch of sugar. Let cool.
3/4 cup grated parmigiano reggiano (if possible) or parmesan you like.
Heat the oven to 350F/185C.
In the top of a food processor, blend the spinach and bechamel until smooth.
In an ovenproof olive-oiled baking dish, spread a layer of cooked pasta. Then spread a layer of the spinach mixture. Make another thin layer of tomato sauce and sprinkle with some of the parmesan. Repeat this again, finishing off with a layer of tomato and a sprinkle of parmesan. Cover loosely with foil and bake for 45 minutes. Let cool slightly and eat.
Well, at least I get the ricotta or cottage cheese.
I’m giving that spinach a wide berth…
You may use this spinach filling for ravioli, too.
🌸🌺🌼
Ann Adamus reminded us of Rainbow Friends this year.
Our hearts are heavy for your lossees.
My mouth is watering! Mom plans to try your momma’s lasagna recipe this week. I can’t wait.
It’s easy. Promise!
Our Dad Loves Spinach and he is going to try this one. Thanks Loulou, mom too
Well, it’s really good but you can use Swiss chard, too. It’s really good with artichokes also.!!!
That lasagna looks really good! PLUS we found a store in Nice – a supermarket for all things Italian! One of our neighbors told us about it and we went yesterday – then they went to the Old Town to buy truffle sauce, sliced truffles – but got the truffle oil in the supermarket! That will do until the borders open!! And w had thawed out chili con carne yesterday. Of course I didn’t get any…….
Oh, boy, borders aren’t going to open soon, I’m afraid. We have cancelled next summer’s plans….sigh.
That sounds good. Really, really good.
Easy, peasy, too, mama says. And freezable, but doesn’t happen often, haha.
Oh lasagna is wonderful. We bet that even Garfield the tubby tabby would love Mama’s variations.
Well, there are so many variations…maybe use a bit of Purina en gelée next time, haha.
Yum! Lasagna is a fan favorite here Loulou!
Oh, that makes mama really happy. And you can use different things, too, even sauteed zukes, cut in thin slices and sauteed first…or a tomato/potato mix with fresh basil, or artichokes or asparagus or or or….