Spinach and Ricotta Lasagna
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/main-dishes/spinach-and-ricotta-lasagna
About this recipe
Spinach and ricotta lasagna is a layered meal with a creamy filling, béchamel, and a browned cheese topping. Briefly wilting and draining the spinach removes excess water before it is mixed with ricotta into a mild green filling. Béchamel keeps the pasta moist and binds the layers together. Spread the filling thinly and evenly so every sheet becomes tender, then rest the lasagna before cutting it into even portions.
Ingredients
Servings: 9
12 lasagna sheets
450 g fresh spinach
300 g ricotta
700 ml béchamel sauce
120 g grated mild semi-hard cheese
Steps
Preheat a conventional oven (no fan) to 180°C. Place the spinach in a wide, dry skillet and heat over medium heat for about 5 minutes, stirring, until wilted. Thoroughly drain or squeeze out the released water, let the spinach cool slightly, and mix with the ricotta.
Heat the béchamel in a saucepan over low heat for 2–3 minutes, stirring, so it is easy to spread.
Spread a thin layer of béchamel over the bottom of a baking dish measuring about 23 × 33 cm. Make four layers of three lasagna sheets each, dividing the spinach filling, béchamel, and cheese between them; thoroughly cover the final pasta layer with béchamel and cheese.
Tightly cover the dish with aluminum foil and bake on the middle rack for 30 minutes. Remove the foil and bake for another 15 minutes, until the sheets are soft when pierced and the top is lightly browned.
Let the lasagna rest for 5 minutes, then cut into nine even portions.
Estimated nutrition
Rate this recipe
1 rating
Comments