Lasagna Recipe with Spinach, Pine Nuts and Raisins
Sometimes it’s a bit difficult to prepare dishes with vegetables so that children and adults don’t make strange faces, right? we learn how to prepare a delicious spinach and cheese lasagna that contrasts wonderfully with the sweet touch of the raisins and the texture of the pine nuts, which few will be able to resist. Yes, it’s still green, but I assure you that this lasagna with spinach, pine nuts and raisins in cream is very good. Give this combination of flavors a vote of confidence!
Ingredients to make Lasagna with spinach, pine nuts and raisins:
- 1 kilogram of spinach
- 200 milliliters of cooking cream
- 1 onion
- 1 handful of sultanas
- 1 handful of pine nuts
- 1 splash of white wine
- 1 vegetable stock cube
- 1 splash of extra virgin olive oil
- 500 grams of homemade béchamel sauce
- 6 sheets of plates for lasagna (or those that are necessary according to the size of your source)
- 1 pinch of ground black pepper
- 1 pinch of minced garlic
- 1 pinch of salt
- 100 grams of grated cheese to gratin
How to make Lasagna with spinach, pine nuts and raisins:
- We start by cleaning the spinach and putting it on the fire in a saucepan with plenty of water. Let boil until they change color. We drain and reserve.
- Tip: If the spinach is frozen, we prepare it as indicated on the package.
- Meanwhile, peel the onion and chop it finely. We put a drizzle of olive oil in a frying pan, heat it up and add the onion to poach it. When it begins to become transparent, add the drained spinach, the shredded vegetable broth cube, the pepper, the ground garlic, a splash of white wine and, if we see fit, add salt. Cook until the wine has evaporated.
- Add the raisins and pine nuts and sauté for a few more minutes, making sure they are evenly distributed. Finally add the cream, stir well and remove from heat.
- On a suitable tray for the oven, place a thin layer of béchamel sauce on the base so that it is easy to serve the spinach lasagna and cover with the plates, ensuring that there are as few holes as possible. We put half of the spinach filling in the cream, spread well and cover with one more layer of béchamel.
- We cover with another batch of plates for lasagna, we distribute the rest of the spinach, and we put a little more béchamel and the last layer of plates. We cover them with more béchamel and finally sprinkle with grated cheese.
- Tip: I have used plates that do not require prior hydration or cooking but you should consult the instructions for use of those you use.
- Place the spinach, pine nut and raisin lasagna in the oven preheated to 180ºC and cook for about 40 minutes (or according to the instructions on the lasagna plates that we use). Once ready, we turn off the oven, let cool for a few minutes and we can enjoy it. If you prepare it from one day to the next, let it cool completely, cover with transparent film and leave it in the fridge. We warm up with a microwave and ready to eat.
