Spinach Pine Nut Lasagne Recipes

SPINACH AND PINE NUTS

Spinach and Pine Nuts image

In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories Side Dish Vegetables Greens

Time 15m

Yield 6

Number Of Ingredients 5

Ingredients

3 pounds spinach, rinsed
2 teaspoons olive oil
2 tablespoons toasted pine nuts
1 teaspoon minced garlic
freshly ground black pepper

Steps:

Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

Nutrition Facts : Calories 83.2 calories, Carbohydrate 8.8 g, Fat 3.9 g, Fiber 5.1 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 179.6 mg, Sugar 1 g

SPINACH & RICOTTA LASAGNA WITH PINE NUTS

Spinach & Ricotta Lasagna With Pine Nuts image

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.

Provided by mortarandpestle

Categories Spinach

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

850 ml milk
50 g butter
50 g plain flour
1 bay leaf
60 g parmesan cheese
salt & pepper
300 g spinach, fresh
1 kg ricotta cheese
250 g lasagna sheets, fresh if possible
30 g butter
1/2 teaspoon nutmeg
200 g cheddar cheese, grated
200 g mozzarella cheese
300 ml cream

Steps:

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

Nutrition Facts : Calories 828.7, Fat 56.7, SaturatedFat 35.2, Cholesterol 194.7, Sodium 684.1, Carbohydrate 41.7, Fiber 2.1, Sugar 1.6, Protein 39

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