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Baked Spinach and Ricotta Lasagna Recipe

Baked Spinach and Ricotta Lasagna recipe

Stashcook

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

1
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.
2
Preheat the oven to 190°C and grease a baking dish with olive oil.
3
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.
4
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.
5
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.
6
Layer the lasagna starting with spinach sauce, then pasta, béchamel sauce, mozzarella, and repeat. Finish with béchamel and mozzarella on top.
7
Bake for 35-40 mins until golden. Let it cool slightly before serving.

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