Spinach and Ricotta Lasagna
Pasta and Pizza | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
7
Description
Spinach and ricotta lasagna
Ingredients
- Ready-made dry lasagna sheets - 8.8 oz
- Spinach - 21.2 oz
- Pistachios - 1.8 oz
- Ricotta cheese - 7.9 oz
- Goat cheese - 7.1 oz
- Melted Cheese - 7.1 oz
- Grated Pecorino Pepato Cheese - 60 teaspoons
- Béchamel sauce - 3 fl oz
- Butter - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the béchamel sauce: In a saucepan, melt 2 tablespoons of butter, then add 2 tablespoons of flour and stir to avoid lumps. Remove from heat and after 1 minute, add 1/2 liter of milk. Place back on the stove and cook for 10 minutes, stirring continuously. Season with salt and add grated nutmeg.
Step 2
Lightly toast the pine nuts in a dry skillet.
Step 3
Thoroughly rinse the spinach and drain it in a colander. In a skillet, melt some butter, add a little water, then add the spinach and sauté, stirring for a few minutes.
Step 4
Chop the spinach in a food processor, add the ricotta, 100 ml of béchamel sauce, and 20 g of grated Parmesan, then mix until smooth. Crumble the Gorgonzola into small pieces and combine it with the spinach. Season with salt and pepper to taste.
Step 5
Pour 3 liters of salted water into a pot and bring to a boil. Cook the lasagna sheets one at a time for 3 minutes, then remove them with a slotted spoon and lay them out on a towel. Preheat the oven to 180°C.
Step 6
In a fireproof dish, place 1/4 of the béchamel sauce, followed by 1/3 of the spinach filling, and sprinkle with pine nuts. Then add a layer of lasagna sheets. Repeat this process once more, but after the pine nuts, add another 1/3 of finely chopped mozzarella. Repeat one last time, finishing with a layer of lasagna sheets, the remaining sauce, Parmesan, and mozzarella.
Step 7
Bake the lasagna for 30 minutes. Serve hot.
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