Steps for Lasagna with Ricotta and Spinach

• I used fresh spinach (but frozen ones are also fine, cooked and squeezed they must weigh 17.6 oz).

  Wash and clean the spinach, then place them in a pan with a drizzle of oil and a pinch of salt, cover with a lid and simmer for a few minutes.

  

• Once wilted, remove the lid and let them dry.

  Let them cool.

  

• Chop the spinach, thyme, and marjoram with a knife and mix them with ricotta, half of the Parmesan, salt, and pepper.

  

• To prepare the béchamel, heat the milk.

  In another saucepan, melt the butter over low heat, add the salt and nutmeg, remove the saucepan from the heat, add the flour, and continue stirring with a whisk to avoid lumps.

  Return the saucepan to the heat, continue stirring when the mixture begins to take on a light golden color, incorporate the hot milk, and stir vigorously with the whisk.

  Cook until it comes to a boil to achieve a good density.

  

• “I preferred to make the lasagna by hand at home, but store-bought ones are also fine.”

  For the lasagna recipe, prepare the dough: pour the flour onto the pastry board and make a well.

  Place the eggs and a pinch of salt in the center.

  Work first with a fork and then, for a long time, with your hands until the dough is dry, firm, and elastic.

  

• Then wrap it in plastic wrap and let it rest for 30/40 minutes.

• After the time has passed.

  Roll out the dough using a rolling pin or a pasta machine, reducing the thickness with each pass.

  Cut rectangles of about 4.72×7.87 inches.

  Let it rest.

  Boil your lasagna set aside in salted boiling water for 1 minute, a few at a time; to prevent them from sticking, pour a tablespoon of olive oil into the water.

  Remove them from the water with a slotted spoon, pass them in cold water, and then put them on a cloth if you need to wait.

  

• Otherwise, if you have the filling ready, you can already start assembling your lasagna. Continue like this until you have cooked them all.

• Butter the baking dish and spread the first layer of pasta, then a couple of spoonfuls of spinach and ricotta filling, then finish with a good amount of béchamel and a sprinkle of grated cheese.

  (If you want, you can add sliced provolone or mozzarella).

  

• Repeat the operation until you reach at least 4-5 layers, then finish with more grated cheese, extra béchamel, and butter flakes.

  

• Bake in a static oven at 392°F for 30 minutes, or fan-assisted 374°F for 30 minutes.

  Cooking in air fryer Preheat the air fryer to a moderate temperature, usually between 320°F and 338°F. Do not raise the temperature too much to prevent the surface from drying out or burning before the pasta is cooked inside. Cook the lasagna for about 15-20 minutes at 320-338°F.

  Check the cooking after 15 minutes: the pasta should be soft (you can check it with a toothpick) and the filling hot.
  If the top layer of béchamel and cheese darkens too quickly, you can cover the dish with aluminum foil for the remaining cooking time. Make sure the foil is securely attached to the dish and does not touch the resistance.
  If the lasagna is still pale but cooked, you can increase the temperature to 356°F for the last 5 minutes for a more golden gratin (always monitoring to avoid burning them).

  A useful tip is to put plenty of béchamel or sauce on the top layer and sprinkle with Parmesan, so the top pasta does not dry out too much.

  Total estimated cooking time: 20-30 minutes approximately, depending on the dish and the power of the air fryer.
  Remember to use a baking dish suitable for the air fryer that allows for air circulation around. After cooking, it’s always a good idea to let the lasagna rest for a few minutes before cutting, so it firms up.

  Remove from the oven and let cool slightly before cutting into portions.

  

• Enjoy your meal