Good morning!! Have you prepared the green béchamel with spinach? Great! Let’s start right away with the first of the three recipes I prepared for you! Here is the first recipe, the lasagna with spinach béchamel. Let me show you a picture:

This lasagna with spinach béchamel is a simplified version of the lasagnas usually called white lasagna (white, although they are often filled with spinach 😄).

It’s a lasagna made with very few ingredients, practically just pasta and béchamel, to which I added my beloved ricotta. In such a minimal recipe, ricotta works well because it adds body to the layers. While the green béchamel, thanks to the spinach, adds that extra but light taste, not overpowering, keeping the lasagna delicate.

Those who follow me know perfectly why spinach in my kitchen can’t always play a leading role, but, I assure you, being asked for a double portion by someone who usually avoids spinach was a real, great satisfaction!

And you? Are you spinach lovers like me or do you reject them like someone I know? Are you curious to try tasting them by hiding them (so to speak 😀) in the lasagna with spinach béchamel?

Go, go, run to buy spinach!

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This recipe is my contribution to the Monday Light and Tasty column, which today features the topic spinach and chard. For my colleagues’ recipes, as always, check all the links at the end. 😉 While you can find more of my recipes with spinach or chard here:

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for 4 servings

9.88 oz egg lasagna sheets (dried, 14 sheets)
spinach béchamel (makes 2 cups of milk)
1.1 cups ricotta
grated Parmesan cheese (to taste on each layer)

Tools

Cocotte
Casserole
Tongs

Steps

Prepare the spinach béchamel following the recipe.
Blanch the pasta pieces.
Remove them from the water with tongs (or alternatively with two forks) and spread them on a clean cloth.
Assemble the lasagna: arrange the ingredients in single-serving pans alternating – as typical for any type of lasagna – layers of pasta, béchamel, ricotta, and grated parmesan.
Complete the last layer with béchamel, parmesan, and ricotta. Or just with béchamel and parmesan (to get a crispier crust).
Bake and cook at 392-428°F for about 25 minutes. During cooking, check the gratin and possibly lower the oven temperature.
Enjoy your meal! 🤩
😉 I really like single servings, they’re much easier to assemble and much more practical to serve! But of course, you can also assemble the lasagna in a single large pan. Like this:

Salt-Free Tips

No salt in this recipe, as in all my recipes. 😉 In this lasagna, the sodium content is provided by the parmesan and ricotta (if purchased packaged). To further reduce the salt in the recipe, I remind you that ricotta can be easily made at home. Here are my two recipes 👉 for fresh cheese and 👉 for homemade ricotta.

If you’re interested in reducing or eliminating salt, always remember to:
▫ Gradually decrease salt, your palate needs to adjust slowly and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granule and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not lose flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a little indulgence. It’s good for the mood and helps to persevere.
If you don’t want, or can’t, give up salt:
▫ You can still try my recipes by seasoning according to your habits.

Follow me!

In the WhatsApp channel and on Instagram, on Facebook page, in Pinterest, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter

Light and Tasty:

And here are the other Light and Tasty recipes of the day: 👇

Carla Emilia: Pie with spinach, peas, and ricotta
Claudia: Sautéed spinach with onions and raisins
Daniela: Pan pizza with chard and feta
Elena: Chard stalks with milk
Milena: Savory pie with colorful chard

Delicious Recipes

Lasagna with Spinach Béchamel