Cheese and Spinach Lasagna
Prep Time : 00h 05
Cooking Time : 00h 25
Servings Number : 8 people
Cheese and Spinach Lasagna
Ingredients
- 20 Pasta Sheets
- 2kg Spinach
- 1kg Ricotta Cheese
- 300g Parmesan Cheese
- 1 glass of water
- 1 litre of Bechamel
- 100g of butter
- Extra virgin olive oil to taste
- Salt and Peper to taste
- BECHAMEL
- 60g of ButterÂ
- 60g of Flour
- 800ml of Milk
- Salt
Method
- Cook the spinach with a little water and a pinch of salt. Once cooked, drain and chop with a knife.
- Heat a saucepan with water and when it bubbles add a teaspoon of oil and a handful of salt. Blanch the pasta dipping one sheet at a time for about 1 minute, then take it with a skimmer and lay it on a cloth towel so that it dries. Do this for all the sheets.
- Mix the ricotta with spinach in a bowl then mix in the Parmesan and stir it all up to create a homogeneous filling.
- Butter the surface of the lasagna dish and add ingredients as follows: spread the ricotta mix until it covers the entire surface followed by two ladles of bechamel, a layer of sheets of pasta. Continue this sequence for three other layers until the last that will be made only of white sauce, Parmesan cheese and butter flakes.
- Put the dish in the preheated oven and bake at 180 degrees for about 40 minutes.
- Bechamel Melt the butter in a pan with high sides over medium heat. Combine the flour and quickly stir with a whisk to create a roux without lumps. Add the milk and mix until it reaches a thick, smooth consistency. After cooking, add salt and a pinch of nutmeg.