Lasagna Bianca Recipe
spinach, ricotta, bechamel, grano padano, nutmeg
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Ingredients
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Pasta
Spinach Filling
Béchamel Sauce
Method
Preparation of Spinach Filling
Sauté Spinach
In a large skillet over medium heat, add the fresh spinach and sauté until wilted, about 5 minutes. Remove from heat and let cool.
Mix Filling Ingredients
In a mixing bowl, combine the sautéed spinach, ricotta cheese, grated Grano Padano cheese, nutmeg, salt, and black pepper. Mix until well combined and set aside.
Preparation of Béchamel Sauce
Add Flour
Once the butter is melted, add the all-purpose flour and whisk continuously for about 2 minutes until it forms a roux.
Add Milk
Gradually pour in the milk while whisking to prevent lumps. Continue to cook for about 5-7 minutes until the sauce thickens.
Season Sauce
Stir in the salt and nutmeg. Remove from heat and set aside.
Assembling Lasagna
Preheat Oven
Preheat your oven to 180°C (350°F).
Layer Ingredients
In a baking dish, spread a thin layer of béchamel sauce on the bottom. Place 3 lasagna sheets on top, followed by half of the spinach filling, and then another layer of béchamel sauce. Repeat the layers, ending with a final layer of lasagna sheets topped with béchamel sauce.
Add Cheese
Sprinkle the remaining grated Grano Padano cheese over the top layer of béchamel sauce.
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Rest and Serve
Allow the lasagna to rest for 10 minutes before slicing. Serve warm.
