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Baked Spinach and Ricotta Lasagna Recipe

Baked Spinach and Ricotta Lasagna recipe


This is a yummy layered pasta dish with cheese and spinach. It's like a big, warm hug in a dish! You make a dough, roll it flat, and layer it with cheese and spinach sauce. Then, you bake it until it's all bubbly and golden on top.


175 g Fine Semolina
160 g '0' Flour
3 Large Eggs (175 g)
50 g Unsalted Butter
50 g Flour
700 ml Milk
1 Tbsp Dried Oregano
1 Tsp Nutmeg
2 Garlic Cloves
300 g Fresh Spinach
250 g Ricotta Cheese
400 g Shredded Mozzarella Cheese
30 g Grated Parmesan Cheese
Salt to taste
Black Pepper to taste
Olive Oil for greasing


To make the pasta dough, mix the semolina and '0' flour. Pour onto a surface and make a well in the center. Crack the eggs into the well and beat them, slowly mixing in the flour until you have a dough. Knead until smooth and springy, then rest for 30 mins covered.
Preheat the oven to 190°C and grease a baking dish with olive oil.
For the spinach sauce, heat a pan over medium heat, add the spinach and cook until wilted. Let it cool, then mix with ricotta cheese, oregano, nutmeg, salt, and pepper.
In another pan, melt butter over medium heat. Add flour and whisk into a paste. Cook for 2 mins. Gradually add milk, whisking until smooth. Bring to a boil to thicken. Stir in 15g Parmesan, salt, and pepper.
Roll out the pasta dough into sheets just larger than your baking dish. Boil water, add salt, and cook pasta sheets for 30 secs-1 min each. Then, place in an ice bath to stop cooking.
Layer the lasagna starting with spinach sauce, then pasta, béchamel sauce, mozzarella, and repeat. Finish with béchamel and mozzarella on top.
Bake for 35-40 mins until golden. Let it cool slightly before serving.

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