Ingredients
Sheets of fresh egg noodles
200 gr
Spinach
500 gr
Vaccine Ricotta
300 gr
Mozzarella
300 gr
A latte
600 gr
Butter
60 gr
Flour
50 gr
nutmeg
qb
sale
qb
Baby
qb
Ricotta and spinach lasagna is a creamy first course with a delicate flavor, perfect for holidays such as Christmas, New Year or Easter, for a Sunday lunch with the family and for a special occasion with guests.
It is a simple alternative to the classic Bolognese lasagna, prepared without sauce and with the addition of a homemade béchamel sauce that makes everything soft and enveloping. A recipe without meat and sausage, therefore suitable for those who follow a vegetarian diet or who have simply decided to reduce their consumption.
The sheets of fresh egg pasta , which you can prepare at home or buy ready-made for greater convenience, are filled in layers with a ricotta and spinach cream, béchamel sauce, sliced mozzarella and grated Parmesan.
The passage through the oven allows us to obtain a dish that is sinewy at the heart and golden on the surface, ready to conquer adults and children alike with its irresistible goodness and simplicity.
Depending on the season, you can use both fresh and frozen spinach: the result will still be impeccable. You can replace the mozzarella with Taleggio for a stronger flavor or with smoked provola. Instead of spinach, you can add chard, first blanching it in salted water and then frying it in a pan with a knob of butter.
Find out how to prepare ricotta and spinach lasagna by following the step-by-step instructions and advice. If you love the combination of ricotta and spinach, don’t miss the conchiglioni and cannelloni.
How to prepare lasagne with ricotta and spinach
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