Sometimes it costs a bit to prepare dishes with vegetables that children and adults don put rare faces right? In recipes, we learn to prepare a delicious lasagna of spinach and cheese that contrast great with the sweet touch of the raisins and the texture of the pine nuts that few can resist. Yes, it is still green, but I assure you that this lasagna of spinach, pinions and cream raisins is very good. Give a vote of confidence to this combination of flavors! And if you feel like my blog target = _blank relic = NOFOLWLOS SWEET SWEETS OF CUCA They await you many other recipes.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make spinach, pine nuts and raisins: |
| 1 kilogram of spinach 200 milliliters of cream for cook homemade bechamel sauce 6 sheets of lasagna plates (or those necessary according to the size of your source) 1 Pellizco of ground black pepper 1 pellizco of ground garlic 1 pinch of salt 100 grams of grated cheese to gratin gratin |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make spinach, pine nuts and raisins:
1. We start cleaning the spinach and putting them on the fire in a saucepan with plenty of water. Let boil until they change color. We drain and reserve.
Trick: If the spinach are frozen, we prepare them as indicated by the package.
2. Meanwhile we peel onion and chop it finite. We put a splash of olive oil in a pan, heat and add the onion to poach it. When it begins to get transparent add the drained spinach, the shredded vegetable broth pill, pepper, ground garlic, a splash of white wine and if we believe it convenient we rectify salt. We cook until the wine has evaporated.
3. Add the raisins and pine nuts and saute a few more minutes trying to be well distributed. Finally we add the cream, stir well and remove from heat.
4. In a tray suitable for the oven we put a fine layer of bechamel sauce on the base so that it is easy to serve the spinach lasagna and cover with the plates ensuring that the least possible holes are left. We put half the spinach filling to the cream, we spread well and cover with one more bechamel capita. We cover with another batch of lasagna plates, we distribute the rest of the spinach, we put a little more bechamel and the last layer of plates . We cover them with more bechamel and finally sprinkle with grated cheese.
Trick: I have used plates that do not require hydration or prior cooking but you must consult the mode of employment you use.
5. We introduce the spinach, pine nuts and raisins in the preheated oven at 180 ºC and cook for about 40 minutes (or as indications of the lasagna plates we use). Once ready, turn off the oven, let it temper a few minutes and we can enjoy it. If you prepare it from one day to another, let it cool completely, cover with transparent film and leave it in the refrigerator. We heat with a microwave and ready to eat.
Trick: If the cheese is excessive it would be convenient to cover it with a piece of aluminum foil, do not confirm like me!
