Spinach Lasagna with Ricotta and Parmesan

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS FOR LASAGNA

500 g dried lasagna sheets
375 g fresh baby spinach
250 g ricotta
100 g grated Parmesan
1 onion
3 large cloves of garlic
2 tablespoons sunflower oil
1 egg
1 teaspoon ground nutmeg
Salt
Freshly ground white pepper
Butter for greasing

INGREDIENTS FOR BÉCHAMEL

50 g butter
50 g all-purpose flour
750 ml whole milk
A pinch of ground nutmeg
A handful of chopped fresh basil
Salt
Freshly ground white pepper

INSTRUCTIONS

1
Heat the oil in a pan and sauté the finely chopped onion until translucent.
2
Add the crushed garlic and briefly fry it until fragrant.
3
Add the baby spinach and let it wilt. Season with salt and pepper and let it cool.
4
In a bowl, mix ricotta, one egg, 1/3 of the Parmesan, and the spinach mixture. Add nutmeg, season with salt and pepper, and mix well.
5
In a saucepan, melt the butter, add the flour, and stir constantly to make a light roux.
6
Gradually pour in the milk, stirring constantly, until a smooth, thicker béchamel is formed.
7
Season with salt, pepper, and a pinch of nutmeg. Finally, stir in fresh basil.
8
Grease a baking dish with butter.
9
Spread a little béchamel on the bottom, then place a layer of lasagna sheets.
10
Spread part of the spinach mixture over the lasagna, pour over with béchamel, and continue with another layer of lasagna sheets.
11
Repeat the process until all ingredients are used. The last layer is béchamel, which is sprinkled with the remaining Parmesan.
12
Bake the lasagna in an oven preheated to 180°C for approximately 40–50 minutes, until the surface is golden and the lasagna is soft.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. She also prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.