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Lasagna w/ Manchego & Fresh Mozzarella

Lasagna w/ Manchego & Fresh Mozzarella

This Manchego lasagna consists of spinach, tomatoes, fresh mozzarella, sheep cheese, wine, lemon juice, kirsch, ground mustard, and garlic.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 8 servings

Equipment

  • Large Baking Dish
  • Cheese Grater
  • Small Bowl or Large Plastic Bag
  • Saucepan

Ingredients
  

  • 1 batch lasagna noodles
  • dash olive oil to coat baking dish
  • 1 ½ lbs. Manchego grated (divided 3 ½ c. + 1 c.)
  • 2 c. dry white wine (I used sauvignon blanc)
  • 1 lemon juiced
  • 2 tbsp. kirsch
  • 1 tsp. ground mustard
  • 3 cloves garlic minced
  • 1 lbs. baby spinach (or larger variety, loosely chopped)
  • 5 medium tomatoes thinly sliced
  • 2 lbs. fresh mozzarella sliced

Instructions
 

Lasagna Noodles

  • Prepare according to the manufacturer's instructions. This typically entails boiling a pot of water, cooking for 6-10 minutes, or until barely al dente.
    The pasta will cook another hour in the oven, so make sure not to overcook them during this stage!
  • Drain and set aside.
    It can help to lightly coat the lasagna sheets in oil to keep them from sticking together. Although I usually just lay them over the strainer and make sure that they're not touching too much.

Cheese Sauce

  • Grate cheese into a small bowl and toss with cornstarch. Make sure that all of the pieces are lightly coated.
    This will help the cheese from separating when you cook it. If you're having a tedious time getting the cornstarch coated without clumping, add the mixture to a large Ziplock bag and shake.
    Make sure to reserve about 1 cup of Manchego. This will go on top of the final layer.
  • Meanwhile, add wine and lemon juice to the saucepan and bring to a simmer.
  • Once the wine mixture begins to simmer, slowly stir in the cheese about 1/4 cup at a time. Make sure to stir constantly until fully incorporated.
    The key to a creamy fondue is adding in the cheese gradually. If it’s added too quickly, the mixture will separate!
  • Once all of the cheese is incorporated and the mixture is smooth, stir in the Kirsch, mustard, garlic, salt, and pepper.

Lasagna

  • Preheat the oven to 350 degrees Fahrenheit.
  • Lightly coat the bottom and sides of a large baking baking dish with olive oil and set aside.
    Mine is 13x9 inches, but any larger-sized baking dish will do. You can always cut the lasagna sheets to different sizes.
  • Arrange noodles in the bottom of the baking dish. They should slightly overlap to keep the noodles from separating.
  • Add 1/3 of the spinach to the lasagna noodles. Followed by a layer of tomatoes and fresh mozzarella. Then, drizzle with 1/3 of the cheese sauce.
  • Repeat these layers until you have all 3 layers and top off with the reserve amount of Manchego.
  • Bake for 50-60 minutes. The lasagna should be thoroughly heated throughout and the cheese on top will begin to brown. Let cool slightly and cut into 2-inch squares. Serve immediately.