| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 563 | 37g | 18.5g | 31g |
| sugars | fibre | protein | salt |
| 5g | 3g | 29g | 0.6g |
From the heart of Colorado’s Rocky Mountains, I bring you one of my personal favorites: Chaya and Spinach Lasagna. This recipe seamlessly blends the hearty, robust elements I love from my home state with the healthy, earthy flavors of fresh vegetables, thereby creating a dish that is both comforting and nourishing.
The Health Factor
The first thing that jumps out at me about this Chaya and Spinach Lasagna is the incredible health benefits. Primarily composed of spinach and chaya, two leafy greens brimming with vitamins A, C, and K, plus a host of minerals, this lasagna is as nutritional as it is appetizing. Such nutrients are known to aid in everything from boosting the immune system to nourishing the eyes, skin, and hair. They additionally help to strengthen bones and regulate heart functioning – no ordinary meal can provide such comprehensive health benefits.
The Adventure in Each Bite
In each serving of this lasagna, you’ll experience a bit of an adventure. The unusual combination of chaya, a tropical perennial often likened to spinach but with a slightly nuttier flavor, with the more familiar green of spinach, makes for a surprisingly delicious twist to your typical lasagna. It offers a delightful divergence from the usual fare, reminiscent of foraging the mountain woods for unique, wild ingredients.
Another one of my favorite things about this lasagna is its versatility. Just as well it holds its own as a main dish, it complements heartier meats perfectly. Imagine a slice of this green, cheesy delight alongside a main course of roasted venison or a trout caught fresh from a mountain stream. That’s the meal Gordon and I enjoy when we want a taste of our home’s mountain majesty. You could easily replace the meats with your own favorite game or fish dishes and find the lasagna to be just as fitting.
It’s also worth noting that this vegetable-based treat might be a new favorite for any vegetarians or health-conscious eaters out there. Lasagna is a universally loved dish, and this variant offers all the flavor with additional health benefits.
So, here you are, set to embark on a culinary adventure inspired by nature, loaded with nutritional value, and tying back to the heart of the Rockies. Each layer of this lasagna carries a culinary story, and I’m thrilled to share it with you.
What You’ll Need
- 6 Chaya leaves
- 3 cups of fresh spinach
- 3 cups of Ricotta cheese
- 1.5 cups of grated Mozzarella cheese
- 2 tablespoons of Olive oil
- 1 large onion (diced)
- 4 cloves of garlic (minced)
- 1.5 cups of Tomato sauce
- 3/4 cup of grated Parmesan cheese
- 1 large egg
- 1 tsp of dried Basil leaves
- 1 tsp of dried Oregano leaves
- 1/2 tsp of Salt
- 1/2 tsp of Pepper
- 12 Lasagna noodles (cooked)
Method
Step One
Start by preheating your oven to 375°F (190°C).
Step Two
In a large pot of boiling water, blanch the Chaya leaves and fresh spinach for 2 minutes, drain and chop. Set these aside.
Step Three
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until onion is translucent.
Step Four
In the same skillet, add the chopped Chaya and spinach. Season with salt and pepper and sauté until all the water has evaporated.
Step Five
In a mixing bowl, combine the ricotta cheese, half of the grated mozzarella cheese, egg, dried basil, dried oregano, and half of the Parmesan cheese. Once mixed, stir in the Chaya and spinach mix from the skillet.
Step Six
In a 9×13 inch baking dish, spread a thin layer of tomato sauce. Lay 4 cooked lasagna noodles over the sauce, then spread half of the filling from the mixing bowl over the noodles. Repeat this layering one more time.
Step Seven
Cover the second layer of filling with another 4 lasagna noodles, then spread the remaining tomato sauce over the noodles. Sprinkle the remaining mozzarella and Parmesan cheese over the sauce.
Step Eight
Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for another 10-15 minutes, or until cheese is bubbly and golden. Let the lasagna rest for 10 minutes before serving.
