Recipes
Spinach and ricotta cheese lasagne
Keep it simple with a crowd-pleasing pasta dish of silky-smooth ricotta, Parmesan and good-for-you leafy greens
Keep it simple with a crowd-pleasing pasta dish of silky-smooth ricotta, Parmesan and good-for-you leafy greens
Cook: 55 Mins
Serves: 6
Price: 78p per serving
Nutritional Information
Each 316g serving contains
Energy
2275kj
544kcal
2275kj
544kcal
27%
Fat
27.2g
27.2g
High
39%
39%
Saturates
14.9g
14.9g
Med
75%
75%
Sugars
9.5g
9.5g
Med
11%
11%
Salt
0.54g
0.54g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
720kj/172kcal
Typical energy values per 100g:
720kj/172kcal
Ingredients
2tbsp extra virgin olive oil, plus extra to grease
1 large onion, finely chopped
100g baby spinach, chopped
400g ricotta cheese
80g Parmigiano Reggiano, finely grated
3tbsp unsalted butter
3tbsp plain flour
750ml whole milk, warmed
12 Barilla lasagne sheets
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 30cm x 24cm baking dish with a little oil.
2
Heat the oil in a large frying pan over medium heat. Cook the onions for 4-5 minutes until beginning to soften. Add the spinach, season with black pepper, then cook until wilted. Take off the heat and cool slightly.
3
Add the ricotta and 2/3 of the Parmesan to the cooled vegetables and stir well until combined. Set aside.
4
For the béchamel, melt the butter in a saucepan and add the flour. Cook for 2-3 minutes, stirring constantly, until golden brown.
5
Gradually whisk in the warmed milk and bring to a simmer. Season with black pepper and simmer for 5 minutes, until thickened slightly.
6
In the bottom of the greased dish, spread a ladleful of the béchamel sauce. Top with 3 lasagne sheets, then 2 large spoons of the ricotta mixture and a sprinkle of some of the remaining Parmesan. Repeat for 3 more layers, finishing off with a layer of béchamel and the last sprinkle of Parmesan.
7
Bake for 35-40 minutes, or until golden brown and bubbling. Rest for 5 minutes before slicing and serving.