Here is a recipe I was really satisfied with that I had already shared on Facebook: lasagna ricotta and spinach in a light version. They are a bit elaborate to prepare but with the holidays approaching something special is needed, right? And, as with most baked pastas, you can prepare it the day before and bake it the next day so you can enjoy the day with your family.
Also, this is a balanced meal and a portion serves as a main course: there are carbohydrates, proteins, even vegetables and, believe it or not: no added fats. Yes, that’s right: not even a teaspoon of oil! Only a very small “bit” of butter to prepare my Light Béchamel.
I’m very happy that even my son enjoyed these lasagnas, he still has difficulties with many dishes especially if they’re too messy. He even asked me to make them again as soon as possible so I’ll have to get creative again. Let’s see how to make them.
Other light first courses for the holidays are here:
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 8
- Cuisine: Healthy
- Seasonality: All seasons, Carnival
Ingredients
- 24 sheets dry lasagna sheets
- 1 onion
- 1 clove garlic
- 7 oz lean ground meat
- 14 oz diced tomatoes
- 14 oz tomato purée (passata)
- to taste fresh basil
- to taste salt and pepper
- 1/4 cup all-purpose flour
- 2 1/2 tbsp vegan butter (light)
- 3 1/8 cups skim milk
- to taste salt and nutmeg
- 2 lb blanched spinach (well drained)
- 1 1/4 cups ricotta cheese
- 6 oz mozzarella (light, cut into cubes)
- 1.5 oz grated Grana or Parmesan cheese
- to taste salt and pepper
- Points per serving = 11 WW points
Preparation
You can also prepare the meat sauce the day before, for convenience and also because it will be even tastier the next day. With the indicated ingredients follow this recipe: Light meat sauce but do not use wine or sugar.
One precaution: do not reduce the sauce too much because the lasagna needs some liquid to cook well. Once ready, set it aside.
You can also prepare the béchamel the day before for practicality. If it remains a bit runny that’s even better, just like the meat sauce. Use the ingredients and procedure indicated in this recipe: Light Béchamel.
This step can also be done the day before. Blanch the spinach and once cooled roughly chop and combine them with the ricotta together with a bit of salt and pepper. Mix well to obtain a creamy mixture.
The lasagna ricotta and spinach can be assembled in the baking dish the day before, ready to be baked about an hour and a half before serving.
I used a large baking dish where I managed to make 4 layers of 6 lasagna sheets each. If a smaller dish is used you will need more layers and cooking time may vary slightly.
Put a couple of spoonfuls of meat sauce in the dish and place the first layer of 6 lasagna sheets without overlapping. Spread one third of the ricotta and spinach mixture over the lasagna to cover them well.
Pour a little tomato sauce especially around the edges of the lasagna so everything gets well moistened. Add some mozzarella cubes and grated Parmesan: don’t overdo it, both will be used to cover the entire dish at the end.
Place another 6 lasagna sheets and repeat with the ricotta and spinach mixture, the meat sauce, the béchamel and the cheese up to the fourth layer.
At the end cover everything well with the remaining béchamel. If in some spots the lasagna is uncovered use a bit of tomato purée: the lasagna sheets must be completely covered.
Finish with mozzarella and Parmesan and, if desired, a sprinkle of freshly ground pepper.
Cover the baking dish with a sheet of aluminum foil and bake at 356°F for about half an hour. At the end remove the foil and continue to bake for another 15 minutes.
When you insert a fork the lasagna should be soft. Let rest for about 10 to 15 minutes before serving.
And here are our lasagna ricotta and spinach ready to be enjoyed, what a smell! Even though they are a light version I don’t think your guests will notice, they are delicious and in no way inferior to the classic version.
One portion is really filling and appropriate if you also want to enjoy a small dessert at the end of the meal.
Surely these lasagna ricotta and spinach will enter my holiday menu. I hope yours too! Try them, I’ll be waiting for your feedback here in the comments.
Enjoy your meal!
by Giovanna Buono
