Spinach and ricotta cheese lasagne
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- 2tbsp extra virgin olive oil, plus extra to grease
- 1 large onion, finely chopped
- 100g baby spinach, chopped
- 400g ricotta cheese
- 80g Parmigiano Reggiano, finely grated
- 12 Barilla lasagne sheets
- 3tbsp unsalted butter
- 3tbsp plain flour
- 750ml whole milk, warmed
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 30cm x 24cm baking dish with a little oil.
Heat the oil in a large frying pan over medium heat. Cook the onions for 4-5 minutes until beginning to soften. Add the spinach, season with black pepper, then cook until wilted. Take off the heat and cool slightly.
Add the ricotta and 2/3 of the Parmesan to the cooled vegetables and stir well until combined. Set aside.
For the béchamel, melt the butter in a saucepan and add the flour. Cook for 2-3 minutes, stirring constantly, until golden brown.
Gradually whisk in the warmed milk and bring to a simmer. Season with black pepper and simmer for 5 minutes, until thickened slightly.
In the bottom of the greased dish, spread a ladleful of the béchamel sauce. Top with 3 lasagne sheets, then 2 large spoons of the ricotta mixture and a sprinkle of some of the remaining Parmesan. Repeat for 3 more layers, finishing off with a layer of béchamel and the last sprinkle of Parmesan.
Bake for 35-40 minutes, or until golden brown and bubbling. Rest for 5 minutes before slicing and serving.