Spinach and Ricotta Lasagna Recipe

Welcome, Newsletter folks … here is your recipe! (If you aren’t a newsletter subscriber and accidentally stumbled upon this page, you can sign up here for the newsletter or grab my RSS feed here.)

This spinach and ricotta lasagna is a great vegetarian dish for people who are looking for an alternative to traditional lasagna. It is created with fresh ricotta cheese, spinach and homemade besciamella and really, with this dish … your options are endless.

Enjoy!

Ingredients:
(Serves four)

>> 10/12 lasagna sheets (pre-cooked)
>> 2 lbs frozen spinach, thawed
>> 1 egg
>> 2 cups fresh ricotta
>> Butter
>> Parmesan cheese
>> Homemade besciamella

Directions:

1. Cook the spinach in salted water, drain and allow to cool before you use.

2. Pre-heat oven to 350 degrees.

3. When spinach is cool, combine ricotta and egg and mix thoroughly.

4. Grease the lasagna pan with butter.

5. At the bottom of the pan, spread a thin layer of besciamella.

6. Add a layer of lasagna then the ricotta and spinach mixture.

7. Add another layer of lasagna.

8. Top with besciamella and cover with a generous portion of Parmesan cheese.

9. Bake or 30 minutes.

Note: Be creative with your lasagna. Feel free to add a layer of sliced Provola cheese or Proscuitto ham, depending on your mood!

Buon Appetito!

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Comments

  1. Yum! Ok, Cherrye two questions.

    First, for the lasagne, do you use the ones that need to be boiled or the ones (barilla makes them) that don’t need to be pre-cooked.

    Second, for the orange nutella breakfast cake, you mentioned baking powder. I have not found baking powder in northern Italy (Lombardia) and usually bring it from here. Is there a special name for what we call baking powder?

    Thanks for the great site/newsletters/ and especially how you keep up your Dad’s theme. He would be so proud of how you honor him.

    Ciao, ciao,
    Imani

    Hey Imani, I hope you got my email about this the other day. Thank you so much for the comment on Dad.

  2. Hey girl! Thanks for the recipe! I’m making it tonight with a few modifications for our tastebuds… but I just wanted to say THANKS MUCHO for the effort you put into sharing recipes!

    Ciao!

    Soph 😀

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