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Vegetarian Lasagna with Spinach and Ricotta – Lasagne Ricotta Spinaci

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I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings  and assembling them in a dish before baking. This recipe is one of the italian classics: creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. And while I’ll often opt for making the fresh pasta this time I chose the ease and convenience of no-boil lasagna noodles. I’m sure you’ll like that: )photos coco zordan

Keep the white sauce loose and also the batter of cheese and spinach should be creamy and not dry especially if using the oven-ready lasagna noodle which is drier than fresh pasta. Remember to keep some water of the spinach to add to the ricotta-spinach mix.

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The Recipe

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Ingredients

  • FILLING for an 8-inch square oven dish

  • 1 box oven-ready Barilla lasagne

  • 8-10 oz organic spinach

  • 12 oz ricotta

  • 8-9 oz mozzarella (or fontina) in cubes

  • 3.5 oz parmesan grated

  • salt

  • one pinch freshly grated nutmeg

  • butter (for the pan)

  • BECHAMEL SAUCE

  • 3 1/2 cups milk

  • 2 1/2 oz unbleached flour about 5 Tbs. or 75 grams

  • 2 1/2 oz butter about 5 Tbs. or 75 grams

  • fine sea salt

  • 1/4 teaspoon freshly grated nutmeg

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Directions

prepare the bechamel sauce: click here for the recipe. If not using immediately cover the sauce with a plastic wrap to prevent crust forming. Keep the white sauce loose and also the cheese-spinach mix should be creamy  and loose especially if using the oven-ready lasagna noodle which is drier than fresh pasta. Remember to keep some water of the spinach to add to the ricotta-spinach mix.

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grate parmesan cheese,cut the mozzarella in cubes, chop the cooked spinach. [Remember to keep some of the water of the spinach to add to the ricotta-spinach mix.]

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mix spinach to the ricotta cheese, add salt and finely grated nutmeg, add 4-6 Tbs of the water of the spinach to make the mix smoother and creamier.

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set the oven at 425 F*, butter the inside of an 8×8 square oven pan or the equivalent, spread a thin layer of white sauce on the bottom

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top with 2 sheet of lasagne (Barilla oven-ready Lasagne), spread about 1/3 of the spinach-ricotta mix, add cheese (mozzarella and parmesan)

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spread 1/3 of the bechamel on the top and continue for 2 more layers or till you have enough ingredients.

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Last layer is the lasagna sheets with parmesan cheese.

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cover with aluminum foil and bake in the hot oven for about 20 minutes, remove foil and bake for 10 more minutes or till the top becomes golden brown. Let it cool down before cutting and serving.

 

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