A delicate and easy-to-prepare dish, one of my favorite white lasagnas, the recipe for ricotta and spinach lasagna is really good. A main dish suitable for festive days, but in reality, it is also very convenient to prepare as an emergency lunch or dinner because it can be prepared in advance and baked at the last minute, like the four-cheese lasagna. Ideal also if we have guests who follow a vegetarian diet or, like me, do not eat meat.
All that remains is to get to work and prepare the ricotta and spinach lasagna together.
Other lasagnas
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing ricotta and spinach lasagna
- 2.2 lbs spinach
- 2 cloves garlic
- 5 tbsps extra virgin olive oil
- to taste salt and pepper
- 10.5 oz fresh ricotta
- 7 oz mozzarella
- 1 oz grated Parmesan
- 7 oz lasagna sheets
- 3 cups milk
- 5 tbsps butter
- 5 tbsps all-purpose flour
- to taste salt and nutmeg
Tools
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- Saucepan
- Baking Dish
Steps for preparing ricotta and spinach lasagna
Start preparing the lasagna by washing and drying the spinach. In a pan, place garlic and oil. Let it flavor, add the spinach, salt, and pepper and let them wilt, drying them as much as possible. Let them cool, chop them with a knife, and mix them with the fresh ricotta, adjusting with salt and pepper.
Prepare the béchamel: melt the butter in a saucepan. Add and toast the flour. Gradually add the milk while stirring with a whisk to prevent lumps from forming. Add salt and nutmeg and, while stirring, cook until the béchamel thickens.
In a baking dish, place a light layer of béchamel. Lay down the lasagna sheets (I use fresh ones that do not need to be boiled). Cover with more béchamel and the ricotta and spinach mixture. Lay another sheet, more béchamel, and shredded mozzarella. Alternate these layers until the ingredients are used up.
Finish with béchamel, a good sprinkle of Parmesan, a drizzle of oil, and bake at 356°F for about 30 minutes. Serve the lasagna hot with the melted mozzarella!
Storage
You can store the lasagna in the fridge for a couple of days, but you can also put it in the freezer for a couple of months.
FAQ (Frequently Asked Questions)
What other vegetable can I use instead of spinach?
You can use nettles, chard, or kale.
