Ricotta and spinach lasagna

Servings : 6, Prep. time : 25 minutes, Cooking : 30 minutes, Category: Main Course, Cuisine: French

Ingredients :

  • Frozen spinach : 1 kg – 2.20462 pounds
  • Lasagna plates : 1 package
  • Ricotta : 250 g – 8.81849 ounce
  • Gruyere grated : 200 g – 7.05479 ounce
  • Bechamel sauce : 65 cl – 0.17171 gallon
  • Butter, salt, pepper

Preparation :

  • Preheat the oven to 200 ° C.
  • In a saucepan, defrost the spinach on low heat and remove the remaining water.
  • Chop the spinach coarsely, season with salt and pepper.
  • Prepare a very smooth béchamel, salt and pepper then add the ricotta and mix.
  • In a buttered baking dish, lay a layer of lasagna, a layer of spinach, a layer of bechamel and grated cheese.
  • Repeat the process several times and finish with a layer of lasagna with a little bechamel and cover with a thick layer of Gruyere.
  • Bake at 200 ° C for 20 minutes. Serve the lasagna with ricotta and hot spinach.

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