Vegetarian spinach and ricotta lasagne

    1 hour 45 min

    Ricotta and spinach lasagne are a classic vegetarian dish. I also made this with wholewheat lasagne sheets and the result was excellent. Remember, however, to increase cooking time for wholewheat lasagne to at least 1 hour because

    2 people made this

    Serves: 8 

    • For the bechamel sauce
    • 80g butter
    • 80g plain flour
    • 1.2L milk
    • 1 pinch ground nutmeg
    • salt and pepper
    • For the filling
    • 500g fresh spinach
    • 500g ricotta
    • 1 egg
    • 100g grated Parmesan cheese
    • 100g grated Pecorino cheese
    • salt and pepper
    • 1 pinch ground nutmeg
    • 400g sliced mozzarella or scamorza cheese
    • 12 lasagne sheets

    Prep:45min  ›  Cook:1hr  ›  Ready in:1hr45min 

    1. For the bechamel sauce, melt the butter in a saucepan. When it is bubbling, add the flour and mix with a whisk so that no lumps form. Cook until the mixture turns a light brown and begins to make bubbles, always stirring with a whisk. Then add the milk, stirring constantly and cook until it thickens. Season with salt, pepper and nutmeg and cover. Set to one side.
    2. Place spinach in a saucepan with a few tablespoons of water. Cover and cook till wilted, about 2 minutes. Drain spinach and squeeze very well. Set aside a small amount of water in a colander while preparing the rest of the fillling.
    3. Mix the ricotta in a bowl with the beaten egg and half of the pecorino and half of the Parmesan cheese. Add the squeezed spinach and mix well. If the mixture is too dry, add 1/2 ladle of béchamel or 1 tablespoon of milk.
    4. Cook the pasta in abundant salted water for 1 minute only if it is fresh pasta, or 2/3 of the time indicated on the box if it is dry pasta (for example if 9 minutes is indicated, 6 minutes will be enough). Drain and rinse under cold running water. Gently transfer the lasagne sheets to a tray lined with a clean tea towel and dry them with kitchen paper.
    5. Heat the oven to 200 C / Gas 6.
    6. To assemble the lasagne, pour a couple of ladlefuls of béchamel on the bottom of a rectangular 20X30cm pan and lay 3 lasagne sheets next to each other to cover the bottom.
    7. Top with 1/3 of the ricootta and spinach filling, then 1/3 of the mozzarella and a generous handful of grated cheese (or 1/4 of the one available). Cover with 1/4 of the bechamel and proceed in the same way creating 2 more layers and alternating filling, mozzarella, grated cheese and béchamel. Season the fourth and final layer with plenty of béchamel and the remaining grated cheese.
    8. Bake the lasagne until golden brown and bubbly, about 40 to 45 minutes. During the last few minutes, turn on the grill to brown the top. Remove from the oven, leave to rest for a few minutes and serve. Covered with aluminium foil the lasagne will keep warm even for 1 hour.

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