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Spinach & Ricotta Lasagne

Just simply because lasagne is divine, and we can all do with some on standby in the freezer.




Makes: 6 Serves


Ingredients:

  • 70 g unsalted butter

  • 50 g plain flour

  • 800 ml milk

  • 1 fresh bay leaf

  • 800 g spinach

  • 200 g ricotta cheese

  • 1 whole nutmeg , for grating

  • 300 g fresh lasagne sheets

  • 100 g Parmesan cheese


1. Preheat the oven to 190ºC/gas 5.

2. Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season, add the bay leaf and simmer for 5 minutes. Turn off heat.

3. Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain and, when cool enough to handle, squeeze out the liquid.

4. Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.

5. In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.

6. Bake for 30 minutes, or till golden.

Serve with a salad of fresh tomatoes, lettuce and cucumbers or use this link for a toasted almond, rocket and parsley salad: https://www.belazu.com/recipe/toasted-almond-rocket-parsley-salad/

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Tel. +61 422341590  I  info@piccolofarm.com.au

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