Spinach & ricotta lasagne
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 85g parmesan(or vegetarian alternative), finely grated
- 250-300g dried lasagnesheets
- 50g pine nut
For the white sauce
- 85g butter
- 85g plain flour
- 4 bay leaves
- 1 ½l milk
- good grating nutmeg
For the spinach layer
- 2 onionsfinely chopped
- 1 tbsp olive oil
- 700g fresh spinachleaves
- 250g ricotta
Nutrition: per serving
- kcal654
- fat34.1g
- saturates16.6g
- carbs57.8g
- sugars17.6g
- fibre5.9g
- protein29.1g
- salt1.3glow
Method
step 1
First make the white sauce. Melt the butter and flour together in a big saucepan, and cook the paste for a couple of mins. Add the bay leaves, then gradually whisk in the milk, little by little, until you have a nice smooth sauce. Bubble for a few mins, then season with salt, pepper and nutmeg. Remove the bay leaf, cover with cling film (lay it directly onto the sauce) until ready to use.
step 2
Gently cook the onions in the oil until really soft. Put the kettle on. Put half the spinach in a big colander and pour over the boiling water to wilt. Repeat with the rest of the spinach, let it cool a little then squeeze as much liquid as you can out of the spinach. Roughly chop and stir into the onions with the ricotta, a small ladle of the white sauce and most of the parmesan. Season well.
step 3
Heat oven to 200C/180C fan/gas 6. Spread a quarter of the sauce into the base of a big baking dish, then dollop over a third of the spinach mixture. Top with a layer of lasagne sheets, then repeat the layers – a quarter of the sauce, third of the spinach mix and some lasagne sheets. Finish with the remaining sauce and scatter over the remaining parmesan. Bake for 40-50 mins until the lasagne is cooked through and the top golden, scattering over the pine nuts with 10 mins to go.
