Extra-creamy ricotta and spinach lasagna

Ingredients

Bechamel sauce:

• 2 cups milk
• 1.8 oz butter
• 1/3 cup flour
• salt
• pepper
• nutmeg

For the rest:

• 5 oz lasagna sheets
• 1 + 1/3 cups ricotta cheese
• 1 Tbsp olive oil
• 1 lb frozen spinach
• 1.5 cups grated mozzarella
• 1 cup grated parmesan cheese
• salt
• pepper
• nutmeg

Materials

• Gratin dish
• pan
• saucepan
• whisk
• spatula

Preparation

• Make a bechamel sauce:
  Boil the milk in a saucepan.
• Meanwhile, melt the butter in another saucepan. When the butter is completely melted, add the flour all at once.
  
• Mix everything well and cook for 2 minutes then add the boiling milk and stir to thicken. Season, stir again and set aside.
• Drizzle olive oil into a hot pan, then add the spinach and sauté it. Cover and stir occasionally.
  * You can also add a crushed garlic clove.
  
• Drain the spinach well and transfer it to a mixing bowl. Add the ricotta, salt, pepper and nutmeg.
• Mix everything well.
  
• Start by spreading béchamel sauce on the bottom of the dish. Add a lasagna sheet on top.
• Cover with a little ricotta-spinach mixture.
  
• Add béchamel sauce, then parmesan, then mozzarella. Add a lasagna sheet and spread on some of the ricotta and spinach mixture, followed by béchamel, parmesan and mozzarella.
• For the last layer, finish with a lasagna sheet, béchamel sauce and a generous sprinkling of parmesan.
  
• Place the dish in the oven for 20 minutes at 450°F (230°C).
• Turn off the oven and remove the dish after 15 minutes.
  
• And there you have it—your spinach and ricotta lasagna is ready!

Cookware

Attributes

Questions

Photos of members who cooked this recipe