Lasagne with spinach and ricotta
7 servings
60 minutes
Spinach and ricotta lasagna is a refined dish of Italian cuisine that embodies the harmony of flavors. Its origin is linked to the traditions of the Emilia-Romagna region, where lasagna is a culinary hallmark. The delicate texture of ricotta combines with the freshness of spinach, while gorgonzola adds a piquant depth to the taste. Toasted pine nuts add a crunchy note, and the creamy béchamel sauce gently envelops the layers of pasta. This dish is perfect for both a cozy family dinner and a festive feast. The lasagna is baked to a golden crust, allowing the cheeses to fully release their aroma. Its rich and balanced flavor makes each forkful a true gastronomic delight, while the combination of ingredients provides warmth and comfort. It is best served hot to enjoy the perfect texture and richness of flavor nuances.
1
Prepare béchamel sauce: melt 2 tbsp of butter in a pot, add 2 tbsp of flour and mix to avoid lumps. Remove from heat and after 1 min add 1/2 liter of milk. Put back on the stove and cook for 10 min, stirring constantly. Add salt and grated nutmeg.
- Butter: 1 teaspoon
- Bechamel sauce: 100 ml
- Salt: to taste
2
Lightly roast pine nuts in a dry pan.
- Pine nuts: 50 g
3
Wash the spinach well and drain it. Melt butter in a pan, add a little water, add the spinach, and sauté for a few minutes, stirring.
- Butter: 1 teaspoon
- Spinach: 600 g
4
Chop the spinach in a food processor, add ricotta, 100 ml of béchamel sauce, and 20 g of grated parmesan, mixing until smooth. Break the gorgonzola into small pieces and mix with the spinach. Season with salt and pepper to taste.
- Spinach: 600 g
- Ricotta cheese: 225 g
- Bechamel sauce: 100 ml
- Grated Parmesan cheese: 60 tablespoons
- Gorgonzola cheese: 200 g
- Salt: to taste
- Ground black pepper: to taste
5
Pour 3 liters of salted water into a pot and bring to a boil. Boil the lasagna sheets one by one for 3 minutes, then remove with a slotted spoon and lay them on a towel. Preheat the oven to 180°C.
- Ready-made dry lasagne sheets: 250 g
6
In a fireproof dish, place 1/4 of the béchamel sauce, 1/3 of the spinach filling, and sprinkle with pine nuts. Then add a layer of lasagna sheets. Repeat once more, but after the pine nuts, add another 1/3 of finely chopped mozzarella. Repeat again, finishing with lasagna sheets, the remaining sauce, parmesan, and mozzarella.
- Bechamel sauce: 100 ml
- Spinach: 600 g
- Pine nuts: 50 g
- Ready-made dry lasagne sheets: 250 g
- Mozzarella cheese: 200 g
- Grated Parmesan cheese: 60 tablespoons
7
Bake the lasagna for 30 minutes. Serve hot.
- Grated Parmesan cheese: 60 tablespoons
- Mozzarella cheese: 200 g