"Dining out, but in 2021", episode #8: Spinach Lasagna!
As we wanted, for once, to have a meatless meal for our traditional Saturday dinner, we decided to go for a comforting recipe that also doubles as making the best leftovers ever!
Also, it was the first time I went back to the farmer's market on Saturday. I always went there to get fresh veggies, fruits, fishes, cheeses, and other goods; it was the first time since March 2020 that I went back. I got the freshest spinach from my favorite farmer, and also went to visit my fishmonger and bought him a super fresh "brochet", quite a big fish from lake Geneva.
So, we went for a ricotta & spinach lasagna. After "studying" multiple recipes, asking around, we found one that we wanted to try out, and oh boy, we did not regret it! I also had one bottle of fresh milk to use and decided to make a batch of fresh ricotta, for science! So easy and the results are quite amazing!
As I am a sourdough enthusiast and recently started using my sourdough starter to make fresh pasta, I planned ahead and had a big batch of sourdough fresh lasagna to use for the recipe; yes, if you think of it that was quite a project, but well worth it! (Also have some leftover fresh pasta to make ravioli or tagliatelle another day!).
Starter
Roasted eggplant & bell pepper dip topped with homemade dukkah, sourdough walnut & cranberry bread, kalamata olives, carrot sticks, and a few chips. We enjoyed some kombucha and a Belgian beer (imperial stout!).
Main
Spinach & ricotta lasagna, salad with balsamic dressing. We also enjoyed a sour beer that fermented in wine barrels, with multiple fruits. A really good surprise on this "specialty" beer, a nice balance of sweetness, sourness, and acidity. The perfect contrast for the quite rich creamy lasagna.
Dessert
Roasted pineapple marinated with star anise, black Madagascar pepper, cinnamon, and vanilla. Topped with a few coconut chips too.
The recipe we used: