Spinach and Ricotta Lasagna Recipe

Preheat the oven to 180°C. Sauté the chopped shallot in a buttered skillet. Add the spinach and let cook over low heat.

Meanwhile, prepare the béchamel sauce. Melt the butter over low heat in a saucepan. Add the sifted flour and mix well to achieve a roux.

Pour the milk in three times and let it cook over medium heat, stirring constantly until the béchamel thickens. Season with salt, pepper, and a bit of nutmeg. Mix the ricotta with the spinach. Add the almond flour and season with salt and pepper.

Assemble the lasagnas. Place a layer of lasagna in a greased baking dish. Cover with béchamel sauce and then with the spinach filling.

Repeat the process until all ingredients are used up. Finish with a layer of pasta. Cover with béchamel sauce and grated cheese.

To finish, bake for about 30 minutes.