Spinach and Ricotta Lasagne - Fiver Feeds

Spinach and Ricotta Lasagne

Another vegetarian lasagne for you and this one contains the classic ricotta and spinach combination. Serve with a delicious side salad and perhaps some garlic ciabatta for an extra special feast.

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Spinach and Ricotta Lasagne

Prep Time:

1hr 20mins

Serving:

Serves 6 People

Cost:

£1.13 per Person

Difficulty:

Medium

  • Ingredients

    1tbsp Olive Oil
    2 Garlic Cloves Crushed
    200g Young Leaf Spinach
    30g Butter
    30g Plain Flour
    500ml Whole Milk
    1tsp Mustard
    ½tsp Freshly Grated Nutmeg
    100g Grated Mozzarella
    250g Ricotta
    75g Parmesan Cheese Grated
    50g Pine Nuts
    250g Lasagne Sheets
    Salt
    Black Pepper

How to Cook

1. Heat your oven to 200C/Gas Mark 6.

2. Heat the olive oil in large saucepan or stockpot and fry the garlic for half a minute. Put the spinach in the pan, add some salt and pepper, toss the spinach leaves in the oil, turn down the heat to low and cover for 2 minutes. The spinach should then be wilted.

3. Remove the spinach from the pan and put to one side in a bowl. Once it has cooled, squeeze out any excess water.

4. In a separate pan, melt the butter. Once it starts to bubble, add the flour and stir to form the base for a béchamel sauce. Gradually pour in the milk and whisk until you have a thick, white sauce then turn off the heat. Stir in the nutmeg and mustard along with some seasoning and then add half the mozzarella. Stir until all combined.

5. In a separate bowl, combine the ricotta, parmesan, cooked spinach and approximately one third of the béchamel sauce. Add further seasoning if required.

6. Heat a small non-stick frying pan and gently toast the pine nuts for a minute or two until they start to brown. Remove from the heat.

7. To assemble to lasagne, put a quarter of the ricotta mix in the bottom of a baking dish and spread until covered. Drizzle a small amount of the béchamel sauce on top, then a few pine nuts, and cover with one layer of lasagne. Repeat this process until you’re left with enough béchamel sauce to cover the surface, then top with the remaining mozzarella.

8. Bake in the oven for 30 minutes, or until the lasagne sheets are cooked through and the top is golden brown.



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