Italian lasagna with ricotta and spinach
Lasagna, or lasagna, is one of the most popular dishes in Italian cuisine. It allows you to make it with many fillings, we can even consider it a kitchen of use because we can use remains of roast meat or vegetables that we have in the fridge and that with a good bechamel sauce will have a completely different flavor.
Today we are going with a version suitable for those who follow Lent and for lovers of meatless dishes. A version with ricotta cheese and spinach that is doubly creamy and in which, of course, the bechamel sauce is not lacking.
Ingredients
- 1 package of precooked egg lasagna sheets (it is better to buy good quality)
- 400 g of fresh spinach
- 2 cloves of garlic
- 30 ml of extra virgin olive oil
- 500 g ricotta cheese (or cottage cheese)
- 2 eggs
- 100 g of grated Emmental or Gouda cheese (or a mixture that is what I used)
- freshly ground black pepper
- Salt
- 100g grated Parmesan
For the bechamel:
- 1 liter of milk
- 160g of flour
- 75 ml of extra virgin olive oil
- Salt
- Nutmeg
- freshly ground black pepper
Preparation
- Soak the precooked lasagna sheets in water to soften them.
- In a skillet Bra Efficient 24 cm, sauté the minced garlic in the oil. When they are golden, add the spinach and move well so that little by little they cook. It will take a few minutes. Transfer to a strainer and remove all the liquid that may have been released.
- In the same pan, add the ricotta cheese, the grated Parmesan, the eggs, and a little salt and ground pepper. Move well and rectify salt.
- grease the Efficient gastronorm tray 1/2, 32 cm, and put a layer of lasagna sheets. Next, a layer of the spinach and ricotta mixture, another of bechamel and another of grated cheese. Repeat the operation. Cover again with sheets of pasta and finish with the rest of the bechamel. Cover with grated cheese and bake at 180 degrees for about 15 minutes. Grill until the cheese is browned. Serve very hot.
Photographs and recipe by Loleta.
