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Spinach and Ricotta Lasagna Recipe

Yields8 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Spinach and ricotta lasagna, I must say this recipe is quite flavorful, especially if you use fresh spinach. We loved it. A way to vary lasagna.

Ingredients
 1 Shallot
 600 Fresh spinach
 100 Flour
 90 Butter
 1 Milk
 Salt
 Nutmeg
 500 Ricotta
 40 Almond flour
 50 Parmesan
 Pepper
Directions
1

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

2

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.

3

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.

4

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

5

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

6

To finish, bake for about 30 minutes.

Nutrition Facts

0 servings

Serving size

8

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