Description
Culinary magic unfolds with this spinach and ricotta lasagne, a comforting Italian classic layered with creamy richness and verdant greens. Hearty flavors and silky textures invite you to savor each delectable bite of this soul-warming dish.
Ingredients
Scale
Main Ingredients:
- 600g fresh spinach
- 225g ricotta
- 200g blue cheese
- 200g mozzarella
- 250g fresh lasagne sheets
Sauce Ingredients:
- 850 milliliters milk
- 50 grams butter
- 50 grams plain flour
- 1 bay leaf
- 14 grams nutmeg
- 60 grams Parmesan
Garnish and Seasoning Ingredients:
- 50 grams pine nuts
- 1 knob butter
- Salt
- Pepper
Instructions
- Craft a velvety white sauce by gently warming milk with butter, flour, and a fragrant bay leaf, whisking consistently until the mixture thickens and develops a smooth consistency.
- Remove bay leaf and incorporate Parmesan cheese, stirring until fully integrated and creating a luxurious base sauce.
- Melt butter in a separate pan and gently wilt fresh spinach, seasoning with a pinch of salt. Thoroughly drain excess moisture and finely chop the wilted greens.
- Combine the chopped spinach with creamy ricotta, a portion of the prepared white sauce, crumbled blue cheese, a whisper of nutmeg, and season with salt and pepper to develop a rich, complex filling.
- Carefully toast pine nuts in a dry skillet until golden and aromatic, watching closely to prevent burning.
- Assemble the lasagne by layering white sauce, delicate pasta sheets, the spinach-ricotta mixture, and sprinkle toasted pine nuts between each layer.
- Repeat layering process, ensuring even distribution of ingredients and finishing with a generous topping of shredded mozzarella and grated Parmesan.
- Bake in a preheated oven at 175°C (350°F) for 50-60 minutes, until the top turns golden and bubbling.
- Allow the lasagne to rest for 10 minutes after removing from oven, enabling the layers to set and flavors to meld before serving.
Notes
- Toast pine nuts carefully to prevent burning, as they can quickly turn from golden to charred in seconds.
- Squeeze excess moisture from wilted spinach to ensure a thick, creamy filling without watery layers.
- For a gluten-free version, replace traditional pasta sheets with zucchini slices or gluten-free lasagne noodles.
- Make extra white sauce to prevent dry layers, keeping the lasagne moist and rich throughout baking.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 666 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 43 g
- Saturated Fat: 25 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 115 mg