Spinach Ricotta Lasagna




Rating: 3.61 / 5.00 (234 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:



For the sauce:










For the filling:












Instructions:

For the sauce, fry flour in butter, add bay leaf, pour milk and bring to a boil. Simmer sauce for about 5 minutes, stir in Parmesan cheese. Season to taste with salt, nutmeg and lemon zest.

Squeeze defrosted spinach well, chop finely. Finely chop onion and garlic and sauté in about 3 tablespoons butter. Add spinach, toss briefly. Season generously with salt, nutmeg and white pepper.

Let spinach cool, mix with ricotta, parmesan and half of the pine nuts.

In a buttered baking dish, fill lasagna sheets layer by layer (alternating green and white sheets) with the spinach mixture, pour over the sauce and sprinkle with the remaining pine nuts.

Bake in the oven at 180 °C for about 1 hour.

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