Spinach and Ricotta Lasagna Recipe
Today I want to treat you to lasagna with young spinach and ricotta. Come visit. All products are available in the refrigerator. Lasagna as an independent dish and a hot second. The second day is even tastier.
Servings
7
Cook Time
45minutes
Servings
7
Cook Time
45minutes
Ingredients
Instructions
  1. Wash the spinach, finely chop the garlic, put it in a dry frying pan, simmer until the spinach is soft, so that the water evaporates.
  2. Put the ricotta in a bowl, add one egg, mustard, salt, pepper to taste. Whisk with a hand blender. My ricotta is a little dry, a little diluted with milk.
  3. Add soft spinach to the cottage cheese. Stir with a spoon.
  4. Preparing the sauce. Melt the butter in a frying pan and add 50 gr. flour, mix well so that there are no flour lumps, add milk, salt, pepper to taste-warm up, add cream and 40 gr. hard cheese. Mix it.
  5. Put a little sauce on the bottom of the mold with a diameter of 26-14 cm.
  6. Lay out two sheets of lasagna.
  7. Put more sauce and ricotta with spinach on the leaves to completely cover. Continue in the same way until you have laid all the lasagna sheets. Pour the sauce on top and sprinkle with 40 gr. cheese.
  8. Put in the oven at a temperature of 175 * for 30-35 minutes, until a golden crust forms. Watch your technique. From the oven, I’m a little fried.
  9. Bon appetit!!!
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