A healthy vegetarian alternative to the classic lasagna with ragù is this lasagna with spinach and ricotta. Also a classic in the Italian cuisine but maybe less known. This creamy, cheesy, spinach lasagna flavoured with a hint of nutmeg and a combination of besciamella and fresh ricotta makes my heart sing. You can use fresh store bought lasagna like I did or use no-boil lasagna or make your lasagna noodles.
PREP TIME 20 MIN. COOK TIME 40 MIN.
INGREDIENTS FOR 3-4
- 250 g fresh lasagna sheets
- 400 g spinach, fresh or frozen (thawed)
- 1 small onion or shallot
- 250 g fresh ricotta
- 400 g besciamella, homemade or store bought
- 50 g grated Parmigiano
- 200 g mozzarella, grated or cubed
- nutmeg
- salt and pepper
- olive oil
- Heat a few Tbls of oil in a pan and cook the diced onion until translucent. Add the spinach and cook until wilted. Add salt and pepper. At this point I usually cut the spinach with scissors. Drain the excess liquid.
- Mix the spinach with ricotta, add a dash of nutmeg and the besciamella. You might want to add a little bit of salt and pepper.
- Start assembling your lasagna: first a few spoonfuls of ricotta spinach cream, then lasagna noodles, more ricotta, a handful of mozzarella and sprinkle the Parmigiano. Repeat for 3/5 layers depending on the size of your pan.
4. Place in a preheated oven at 180°C for 30-35 minutes. When the lasagna has a nice golden crust, it is ready to come out of the oven. Let the lasagna settle for a few minutes for best texture before serving.
BUON APPETITO!