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Spinach and Ricotta Lasagna |

Spinach and Ricotta Lasagna

Spinach and Ricotta Lasagna

Spinach and ricotta are such a great combination and when used in a lasagna together with a rich bechamel sauce you are in for a treat. It’s vegetarian in every way but as a confirmed meat eater this is a really fantastic lasagna recipe that leaves you satisfied in a way that only comfort food can. This makes a nice size lasagna good for 6 people.

What you need

Lasagna sheets

1 kg spinach leaves
2 tablespoons butter
250g ricotta cheese
pinch nutmeg
Salt and pepper
1 liter bechamel sauce or light cheese sauce(From Woolworths if you don’t want to make it)
150g fresh parmesan grated
1 tablespoon butter

The process

Put a pot of salted water on the stove to boil and trim down your spinach removing the stalks and hard white bits. Using baby spinach leaves is the best option but any spinach will do. Drop the spinach into the water and boil for about 2 to 3 minutes to soften.

Strain the spinach and allow to cool, then squeeze it like a rag to remove as much of the water as you can. It’s also a good idea to place it in a clean dish cloth and squeeze. Now chop it into small pieces and set aside.

Cook your pasta in salted water for 4 minutes or so (about 1/2 the cooking time on the pack), drain and allow to cool and drain. To prevent them sticking together separate while still hot and set aside to cool.

Add 2 tablespoons of the butter to a pan on a medium heat and saute the spinach and add to a bowl. Now add the ricotta, nutmeg and salt and pepper to taste, mix together to distribute evenly.

Now it’s assembly time so first put on your oven to 180 Celsius and then get a baking dish that is 33cmx23cm or there abouts and spread a thin layer of the ricotta mix onto the bottom(about 4 tablespoons worth), then a layer of pasta sheets and then a thin layer of bechamel sauce. Repeat until you have filled the dish finishing off with a layer of pasta that is covered with the rest of the bechamel sauce.

Now top it off with the grated parmesan, a few dots of butter and into the oven for 40 minutes or until the top is golden brown and smelling fabulous.

Thats it, it is fantastic.


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5 Responses to “Spinach and Ricotta Lasagna”

  1. Tasnim says:

    will this work for canneloni pasta as well?

  2. Keta Pretorius says:

    Hi Graham,
    Thanks once again! This is really a fabulous dish! It is similar to my spinach and ricotta canelloni recipe. I wonder how you manage to keep your lasagne sheets from getting hard around the edges. I always soak my lasagne, even if it’s the pre-cooked type, in a bowl of very hot tap water for about 20 minutes, drain and layer as called for in lasagne recipe. That way the edges don’t dry out during baking. Works very well.
    Regards, Keta

    • Graham says:

      Hi again, I just make sure that the top layer of cheese sauce covers the edges completely and then add the cheese topping. Can’t say I have ever had hard edges but maybe I am very liberal 🙂

  3. Amanda says:

    just made this for dinner tonight and it was scrumptious!!

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