Today we have guest blogger Naomi back with us. She brings with her a great recipe for White Sauce Spinach Lasagna. I really like the variation she makes with matzo and think I may need to try it. Take a look…
One of my favorite dishes is my husband’s White Sauce Spinach Lasagna. In sync with our commitment to eat good food during the holiday of Passover, he did some experimenting and figured out how to make a delicious version of it kosher for Passover. He realized that there were only two steps that needed modification in order to be able to be eaten on Passover:
(1) Matzo in place of Noodles: To make matzo lasagna, take your favorite lasagna recipe and substitute pieces of matzo for noodles. Spread ricotta cheese (or other lasagna fillings) on pieces of matzo with a knife and then layer them in the pan. I’ve included his heavenly white sauce spinach lasagna, but this works for any lasagna recipe.
(2) White Sauce: If a sauce call for flour, to make the recipe kosher for Passover, substitute 1/2 cup potato starch for each cup of flour.
White Sauce Spinach Lasagna
Ingredients:
15 lasagna noodles
oil
1 red pepper, chopped
1 onion, chopped
2 cloves garlic, chopped or pressed
20 ounces frozen spinach, defrosted and drained
15 ounces ricotta cheese
1/2 cut Parmesan cheese, grated
3/4 cup mozzarella cheese, grated
White Sauce:
1/4 cup butter
1/4 cup flour (or 1/8 cup potato starch)
2 cups milk
1/4 cup Parmesan cheese, grated
Topping:
1/2 cup Parmesan cheese, grated
1 1/4 cups mozzarella cheese, grated
Directions
Boil the lasagna noodles. (skip this step if making Matzo Lasagna)
Saute the pepper, onion and garlic in oil. Mix with the defrosted spinach and cheeses.
White Sauce:
Melt the butter. Remove it from the heat. Mix in the flour (or potato starch) until you have a smooth paste. Put it back over a low heat and slowly add the milk, stirring continuously. Slowly add the Parmesan. Stir until thick.
Assemble the lasagna in a 9×13 inch pan:
The lasagna is made with two layers of white sauce, noodles (or matzo) and spinach mixture, in that sequence. Pour about 1/4 of the white sauce in the pan. Add a layer of about 1/3 of the noodles. Add about half the spinach mixture.
Repeat the sequence, using another quarter of the white sauce, a third of the noodles, and the remaining spinach mixture.
Add another quarter of the white sauce, and the remaining noodles. Add the last of the white sauce and the remaining Parmesan and mozzarella cheeses.
8 Servings
from Hoboken Cooks: Favorite Recipes from the Mile Square City (compiled by the United Synagogue of Hoboken), pp 209, 309
Rantings of an Amateur Chef 
Very Nice. 🙂
LikeLike
Love cooking with spinach and ricotta. Sometimes I add some chicken mince to the lasagne, great for people who aren’t too keen on veggies.
LikeLike
I have 3 bags of fresh baby spinach so I am going to try this as I can’t seem to get my fill of spinach lately. Thank you for sharing.
LikeLike