Lasagna Ricotta E Spinaci Recipe

Preparation Steps

1. 1

   Prepare the Spinach

   In a large pot, bring water to a boil. Add the fresh spinach and blanch for 2-3 minutes until wilted. Drain and cool under cold water. Squeeze out excess water and chop finely.

2. 2

   Make the Ricotta Filling

   In a bowl, combine ricotta cheese, chopped spinach, salt, black pepper, and nutmeg. Mix well and set aside.

3. 3

   Prepare the Bechamel Sauce

   In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Gradually whisk in the milk until smooth. Continue to cook until the sauce thickens. Season with salt and a pinch of nutmeg.

4. 4

   Assemble the Lasagna

   Preheat the oven to 180°C (350°F). In a baking dish, spread a layer of bechamel sauce, then place 3 lasagna noodles on top. Add half of the ricotta filling, followed by a layer of mozzarella and a sprinkle of parmesan. Repeat the layers, finishing with noodles, bechamel sauce, and remaining cheeses on top.

5. 5

   Bake the Lasagna

   Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

6. 6

   Serve

   Let the lasagna cool for 10 minutes before slicing. Serve warm and enjoy!