Name: Simple spinach and ricotta lasagne
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 500g spinach leaves, washed, drained; 300g firm ricotta; 2 cloves garlic, finely chopped; 1 egg; 100g parmesan, finely grated; Salt and freshly ground black pepper, to season; Freshly grated nutmeg, to season; 375g instant dried lasagne sheets; Basil leaves, to serve; Bechamel sauce; 50g butter; 2 Tbsp plain flour; 400ml milk; Tomato sauce; 1 Tbsp olive oil; 1 eschalot, finely chopped; 400g can diced tomatoes; 1/2 tsp dried oregano; 1/2 tsp dried basil

There are few meals more hearty and satisfying than lasagne, and this vegetarian version featuring spinach and ricotta is no exception.

With layers of molten tomato sauce complemented by creamy ricotta, this recipe is sure to delight the palate of even the fussiest eater.

Looking for more great spring recipes?

Ingredients

500g spinach leaves, washed, drained

300g firm ricotta

2 cloves garlic, finely chopped

1 egg

100g parmesan, finely grated

Salt and freshly ground black pepper, to season

Freshly grated nutmeg, to season

375g instant dried lasagne sheets

Basil leaves, to serve

Bechamel sauce

50g butter

2 Tbsp plain flour

400ml milk

Tomato sauce

1 Tbsp olive oil

1 eschalot, finely chopped

400g can diced tomatoes

1/2 tsp dried oregano

1/2 tsp dried basil

Method

Put spinach in a medium saucepan of salted boiling water. Drain and refresh in iced water, then squeeze out as much water as possible. Finely chop and combine in a large bowl with ricotta, garlic, egg and 1/2 of the parmesan to form a smooth, spreadable paste. Season with salt, if necessary, pepper and nutmeg.

To make bechamel sauce, melt butter in a small saucepan over a medium-high heat. Stir in flour and cook, stirring, for 1-2 minutes. Remove from heat and slowly add milk, whisking until combined. Return to heat and cook, stirring, for 4 minutes or until mixture thickens. Season with salt and pepper.

To make tomato sauce, heat oil in a large frying pan over a medium-high heat. Add eschalot and cook for 1-2 minutes. Add tomato and dried herbs, then reduce heat and simmer for 4-5 minutes. Season with salt and pepper.

Preheat oven to 200C. To assemble dish, spread a little of the tomato sauce over base of a 30 x 25cm baking dish. Lay 1/3 of the lasagne sheets over sauce, top with . of the spinach mixture and drizzle with 1/3 of the bechamel sauce. Repeat with 1/3 of the lasagne sheets, remaining spinach mixture and 1/3 of the bechamel. Top with remaining lasagne sheets, remaining tomato sauce and remaining bechamel. Sprinkle over remaining parmesan and bake for 45 minutes or until golden brown. Sprinkle over basil leaves and serve.

What does adding egg to ricotta for lasagne do?

Adding egg to lasagne helps to stop it from going dry and clumpy, and it binds the ricotta nicely so it’s smooth and doesn’t become runny.

Do Italians use ricotta in lasagne?

It depends on where in Italy they are from. In Southern Italy, lasagne is made with dried pasta sheets with a meat ragu, ricotta, and mozzarella. In Northern Italy, they’re popular for using fresh, green egg pasta with spinach and layered with ragu, bechamel, and parmigiano reggiano.

How to keep ricotta from getting grainy in lasagne?

To stop the ricotta from going grainy in the lasagne, it is best to add an egg which will ensure it’s smooth and well-binded.

Better Homes and Gardens

Better Homes and Gardens promotes inspired living for home loving Australians. With a total audience reach of over six million, Better Homes and Gardens is the country’s original and most successful multi-platform brand, combining a TV show, power-house print magazine and thriving digital and social platforms.

Instagram Facebook