Spinach-Ricotta Lasagna
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Spinach-Ricotta Lasagna
I had a packet of Ricotta lying in my fridge. I had initially bought it for making an Indian sweet, but the amount was too much, so my hubby suggested to make something Italian with it. I did not like the idea of making pasta with it, but then a couple of days later I felt like making something with frozen spinach…and thought of Ricotta ".....ricotta??" I knew a recipe of ricotta and spinach, Ravioli, but neither had the time to start making this time consuming recipe nor the motivation. "Hmmm…....... A lasagna?......A spinach ricotta lasagna?? YES!!"
I'm sure all those cooking regularly know what I am talking about. Once you start using an ingredient, know its smell, texture, taste, you get more an more flexible with how to use it without having to neccesarily look for recipes.
Yield: 3-4 servings
-
8
lasagne plates (not requiring any precooking)
- Filling:
-
450
g frozen spinach (4 pieces of Iglo spinach)
- 200
- ½
- 1
- 1
- 1
- 1-2
- 1
- 1
-
salt to taste (if required)
- Sauce:
-
1
heaped tbsp all purpose wheat flour
-
2
tbsp rape seed oil (or butter)
- 20-30
- 200
- 50
- 100
- 1
-
salt, to taste (if required)
- Garnish:
- 1-2
-
5-6
thin slices of goat cheese (optional)
-
a bunch Basil leaves, washed and chopped
Method:
- Thaw the spinach in a bowl, covered, in the microwave with a tsp of water
* Or : in a saucepan on the cooktop with ¼ cup water on low heat and discard the water left after thawing
* Stir together ricotta, mustard, vegetable stock, chilli and pepper
* Chop the tomatoes into small cubes, mix with spinach and ricotta cream
* For the sauce heat the oil in a saucepan, add flour and keep stirring till frothy and starts smelling good.
* Take the saucepan from cooktop and add milk while quickly stirring with a whisk.
* Put back on cooktop and cook while stirring regularly. Once it starts cooking, stir with a whisk constantly, reduce heat, add cream, vegetable stock and water.
* Cook for further 2–3 minutes, add parmesan and switch off the heat
* Wet lasagne noodle sheets with water
* Spread some sauce on the base of a porcelain baking dish (approx. size 30 cm x 20 cm) and then place two lasagne plates next to each other. Spread the ricotta-spinach filling over it and a few tablespoons of the sauce.
* Put the next layer of wet lasagne plates, the ricotta-spinach and the sauce and repeat the steps with the third layer.
* Cover with the last two sheets of lasagne, pour the rest of the sauce over it, sprinkle breadcrumbs and put some slices of goat cheese on top and bake in the oven at 180 °C convection oven for 30 minutes (200°C electric)
* Serve garnished with chopped basil
Preeti
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