The lasagna bundles with ricotta and spinach are a delicious vegetarian dish perfect for those who love fresh and genuine flavors. These small pasta pockets encase a creamy filling made with ricotta and spinach, a classic combination that always delights the palate, and a cube of melted cheese that makes them irresistible. These bundles, baked with plenty of béchamel, creating a crispy crust, are a vegetarian dish that will make everyone happy. If you’re looking for other irresistible baked first courses, try the pesto lasagna or the radicchio lasagna. You can also try the baked trofie pizzaiola or the gnocchi alla sorrentina.
Let’s get to work and prepare together the lasagna bundles with ricotta and spinach.
OTHER BAKED FIRST COURSES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Lasagna Bundles with Ricotta and Spinach
For the stuffed lasagna
- 10.6 oz fresh ricotta
- 1.1 lbs spinach
- 2 cloves garlic
- 3 tbsps extra virgin olive oil
- to taste salt and pepper
- 1 oz Parmesan cheese
- 3.5 oz Asiago cheese
- 6 lasagna sheets
- 1.7 cups milk
- 2.8 tbsps butter
- 2.8 tbsps all-purpose flour
- to taste salt and nutmeg
- 0.7 oz Parmesan cheese
- 2 tbsps extra virgin olive oil
Tools
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- Frying Pan
- Saucepan
- Lasagna Pan
Steps for Preparing Lasagna Bundles with Ricotta and Spinach
Wash the spinach and pat them dry. In a pan, place garlic and oil, add the spinach, cover with a lid, and let them wilt. Remove the lid, add salt, and finish cooking without the lid to dry them thoroughly. Allow to cool, remove the garlic, and chop coarsely.
In a bowl, mix spinach, ricotta, salt, pepper, and Parmesan cheese. Cut the cheese into cubes. Cut the lasagna sheet in half lengthwise. Form a cross with the two pieces. In the center, place a generous spoonful of ricotta and spinach and a cheese cube.
Close the bundle by folding over the filling first the two flaps of the bottom sheet and then the top sheet. Turn the bundle over with the seals facing down.
Prepare the béchamel by toasting the butter in a saucepan, add the milk, salt, and nutmeg, stirring continuously until the béchamel thickens. In a lasagna pan, place a light layer of béchamel. Place the bundles next to each other. Cover with béchamel, Parmesan, and a drizzle of oil and bake at 356°F until a golden crust forms. Serve.
Storage
You can store the dish in the fridge for two or three days.
