Spinach  feta cheese lasagne

Spinach and ricotta cheese lasagne

Keep it simple with a crowd-pleasing pasta dish of silky-smooth ricotta, Parmesan and good-for-you leafy greens

, 20 July 2020

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Spinach and ricotta cheese lasagne
  • 55 Mins

  • Serves: 6

  • Price: 78p per serving

Nutritional Info
Each 316g serving contains
  • Energy

    2274KJ

    544KCAL

    27%
  • Fat

    27.2g

    high

    39%
  • Saturates

    14.9g

    high

    75%
  • Sugars

    9.5g

    low

    11%
  • Salt

    0.54g

    low

    9%
of your reference intake.
Typical energy values per 100g: 720kJ/172kcal.
Ingredients
  • 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
Method
  • 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.