The lasagna ricotta and spinach bundles are a rich and delicious main course perfect for holiday meals, special occasions, or Sunday lunch. Thin sheets of lasagna filled with a soft ricotta and spinach filling that go straight into the pan: a tasty alternative to classic lasagna. Try these lasagna ricotta and spinach bundles while I think about the next filling: how about speck and zucchini?
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz spinach (bagged for cooking)
- 1.5 cups ricotta
- to taste nutmeg
- 1 tbsp grated Parmesan cheese
- 12 thin lasagna sheets (250 grams)
- 2 cups béchamel sauce
- 3.5 oz scamorza cheese
- to taste grated Parmesan cheese
Tools
- 1 Chopping Board
- 1 Shallow Casserole
- 1 Kitchen Scissors
- 1 Bowl
- 1 Oven Dish 12 x 9
Steps
Cook the spinach: you can simply wash them and let them wilt in a pan with the water left on the leaves (it will take a few minutes), or if you have a bag of spinach that goes directly in the microwave, you can follow the package directions. Once ready, let them cool, then squeeze them well and transfer them to a bowl. Chop them using scissors, then add the ricotta, a generous tablespoon of grated Parmesan cheese, and a pinch of nutmeg. Mix well to combine all the ingredients.
Prepare the béchamel (but if you prefer, you can buy it ready-made).
Cut the lasagna sheets in half lengthwise and keep them covered so they don’t dry out. Spread a bit of béchamel on the bottom of an oven dish and set aside. Take half a sheet and put a little béchamel in the center. Place another half sheet crosswise on top. Place a spoonful of filling, some scamorza cubes in the center and fold over the left flap.
Put a little béchamel on the sheet so that it acts as an adhesive and fold over the top flap. More béchamel. Close the right flap. More béchamel. Fold over the bottom flap. Arrange the bundles (twelve) thus obtained in the dish and cover them with béchamel. Sprinkle with grated Parmesan and bake in a ventilated oven at 350°F for 30 minutes.
Find the step-by-step photo guide in the sibling recipe: the meat sauce lasagna bundles.
