You are here

Spinach And Ricotta Lasagne

Fettuccine.Inn's picture
Ingredients
  Lasagne sheets 12 (Dried / Fresh)
  Spinach 2 Pound, washed (1 Kilogram)
  Ricotta 8 Ounce, crumbled (250 Grams)
  Butter 1 Ounce, melted (30 Grams)
  Salt To Taste
  Black pepper To Taste
  Nutmeg 1 Teaspoon
  Freshly grated parmesan 8 Tablespoon
For the bechamel
  Butter 2 1⁄2 Ounce (75 Gram)
  Plain flour 4 1⁄2 Tablespoon
  Milk 1 1⁄4 Pint (750 Milliliter)
  Pepper To Taste
Directions

Preheat oven to 180°C (350°F) Gas 4.
Cook pasta, 3 sheets at a time, in a large pot of boiling, salted water for half the time recommended on the package, or until pasta is pliable but slightly hard at the centre, 4 minutes for dried pasta, 1 minute for fresh pasta.
Dram and place sheets in a single layer on tea towels.
Place wet spinach in a dry pan.
Cover pan and place over medium heat and cook until tender, stirring frequently, about 5 minutes.
Drain and as soon as it is cool enough to handle, squeeze dry with your hands and coarsely chop.
Combine spinach, ricotta and butter.
Add salt, pepper and nutmeg to taste.
Set aside.
For bechamel, melt butter over medium heat in a heavy saucepan.
Whisk in flour and cook until foaming, about 1 minute.
Remove from heat and pour in milk gradually, whisking constantly.
Return to heat and cook, whisking constantly, until sauce thickens, about 2 minutes.
Bring to the boil and remove from heat.
Add salt, pepper and nutmeg to taste.
Pour a thin layer of the bechamel just to cover the bottom of a 30cm x 20cm x 7.5cm (12in x 8in x 3in) buttered oven-proof dish.
Lay 3 pasta sheets on top.
Place one quarter of the spinach-ricotta mixture in an even layer onto the pasta.
Pour over one quarter of the bechamel and sprinkle a quarter of the parmesan on top.
Starting with another layer of 3 pasta sheets, repeat layers.
Repeat layers again to finish, ending with parmesan.
Bake until golden and bubbling, 20-30 minutes.
Leave to stand for 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes
Servings: 
8

Rate It

Your rating: None
4.29706
Average: 4.3 (17 votes)