Ricotta and spinach lasagne: the recipe for a creamy and tender vegetarian first course

Step 1

Cook the spinach in a pan using only the water left over from the washing: this takes about 10 minutes1. Season with a pinch of salt.

step 2

Once the spinach is cooked, let it cool and add the ricotta and a pinch of nutmeg. Season with salt and pepper2.

step 3

Mix very well with a spoon3.

Step 4

Put the butter in a saucepan, add a pinch of nutmeg and melt over low heat4.

Step 5

Add the flour5and mix quickly with a whisk to avoid lumps.

Step 6

Gradually pour in the hot milk while stirring constantly6.

Step 7

Cook for a few minutes until you get a thick and creamy béchamel sauce, then add salt and turn off the heat.7.

Step 8

Blanch the pastries in salted water for 1 minute, place them in a bowl of cold water and then let them dry on a clean cloth8.

Step 9

Cover a baking dish with the béchamel sauce and spread a few flakes of butter on top9.

Step 10

Make a first layer of egg puff pastry10.

Step 11

Sprinkle with a layer of ricotta and spinach11.

Step 12

Sprinkle with the béchamel sauce and then fill with sliced ​​mozzarella and grated Parmesan12.

Step 13

Continue with the other layers, alternating the puff pastry13with ricotta and spinach cream, béchamel, mozzarella and grated parmesan. Consider 4-5 layers in total.

Step 14

Finally, spread a layer of spinach and ricotta, the béchamel sauce, a few slices of mozzarella and plenty of Parmesan on top14, then bake in a static oven at 180 °C for about 30 minutes.

Step 15

Remove the ricotta spinach lasagne from the oven and let cool for 5-10 minutes before slicing and serving15.

storage
Ricotta and spinach lasagna can be stored in a special airtight container in the refrigerator for 1 day . You can freeze it both raw and after cooking for 1-2 months.