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Baked Spinach and Ricotta Lasagna Recipe

Name: Baked Spinach and Ricotta Lasagna
Prep time: 55 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 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

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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.

Ingredients

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

Method

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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