COWBELL KITCHEN PRESENTS
- November 30th, 2017
Cowbell’s latest menu features the comfort food of comfort foods - lasagna! Made in a three layered style, our meat lasagna is both scrumptious and beautiful. I hope you try this recipe at home, or we invite you to the Cowbell Farm so we may make this dish for you and your family or friends.
(Serves 8 - 10)
2 cups 35% cream (milk can be use but 35% cream enhances the richness of the spinach)
3½ Tbsp cornstarch, or potato starch
1½ tsp salt
1½ lbs fresh spinach
8 cups Bechamel sauce
8 cups Bolognese sauce
4 cups tomato sauce
12 pieces fresh lasagna noodles
2 cups Bechamel cheese sauce
3½ oz fresh grated parmesan cheese
- Preheat oven to 350 degrees F
- In medium saucepan, bring the first 2 cups of 35% cream and salt to simmer
- Add spinach and cook until soft (about 2 minutes)
- Dilute the cornstarch in a few tablespoons of water, then add to the spinach cream. This will allow the spinach cream to have more texture when baking.
- In blender, carefully blend cream and spinach mixture until you get a lovely green color.
- Transfer mixture to a bowl and blend in cold Bechamel sauce
- In separate bowl, mix together Bolognese sauce and tomato sauce
- Line a baking sheet with parchment paper, covering edges
- Line the baking sheet with pieces of lasagna noodles in a single layer
- Spread Bolognese sauce evenly over noodles to have about 1 inch of sauce
- Add the second layer of noodles over the meat sauce
- Pour the spinach cream sauce over noodles
- Add the third layer of lasagna noodles in single layer over spinach cream sauce
- Use 2 cups of Bechamel and spread this last layer over the noodles. This will keep the last layer of noodles from shrinking or cracking
- Sprinkle with grated parmesan cheese
- Bake 40 minutes at 350F
- Remove from the oven and allow to sit for 15 minutes
You can also package the lasagna in small portions in the freezer. Its low profile allows it to warm up nicely in the oven for 15 to 20 minutes.
This lasagna is best served with a garden salad or Caesar salad, and paired with a delicious Doc Perdue’s Boxing Bruin IPA.