• 20 minutes to prepare • • Serves 8
Popeye
This spinach and ricotta lasagne combines creamy ricotta, spinach and mozzarella in a layered Italian pasta bake with a hint of nutmeg. A vegetarian lasagna is great for dinner, it's super tasty and easy to make and the whole family will love it!
The recipe is more an invitation to put things together and layer it up.
In this particular case, I simply braised the spinach, and mix it with ricotta cheese. Then, I prepared the bechamel. At the very end, I added some Parmesan cheese. Enjoy!
Here's what you will need for the 4-serving recipe:
500 g fresh lasagne sheets
For the filling:
200 g fresh spinach
200 g ricotta cheese
1 clove garlic
For the bechamel sauce:
1 l milk
100 g butter
100 g flour 00
100 g grated Parmesan cheese
salt
- Braise fresh spinach in EVO oil with the clove of garlic for 5 minutes
- Let ricotta drain in a colander, together with ricotta cheese, sliced
- Cut the spinach in small pieces using a knife. Place it in small bowl, add ricotta cheese and mix well
- Prepare bechamel sauce: melt the butter in a saucepan and add the flour. Whisk until smooth then slowly pour in the milk, a little at a time. Whisk continuously until the sauce is thick then turn down the heat, add the salt and allow to simmer, stirring, until the sauce is thick and cooked through (this takes around 5 minutes on a gentle heat). Once the sauce is cooked, remove the pot from the heat and stir in half the Parmesan cheese
- Preheat oven to 200°C fan forced
- Place one ladle of bechamel sauce on the bottom of a a large baking dish
- Layer some lasagne sheets and place a spoon of spinach and ricotta sauce onto the crepe. Add sliced mozzarella, one ladle of bechamel and sprinkle with Parmesan cheese
- Arrange more layers on top until you finish the ingredients
- Bake for 30 minutes, 20 minutes sealed with aluminum foil, and the last 10 minutes without it
- Let it cool down for 5 minutes and bring it to your gluttonous table!
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