Spinach Lasagna

A delightful spinach dish, wrapped in excellent pasta, surprises with its taste and freshness.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Béchamel

  • 50 g Butter, unsalted

  • 50 g Wheat flour, white, multi-purpose

  • 0.5 l Milk, partially skimmed

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 pinch Spices, nutmeg, ground

  • 2 spoons Oil, olive

  • 250 g Dough, wonton

  • 500 g Spinach, raw

  • 300 g Cheese, ricotta

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 pinch Spices, nutmeg, ground

  • 70 g Cheese, Parmesan, grated

Sauce

  • 3 spoons Oil, olive

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 400 g Tomato, red

  • 0.5 dl Alcohol, Wine, White

  • 0.25 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Peel and finely chop the onion and garlic. Wash the tomato and then immerse it in boiling water for one to two minutes to make it easier to peel. Peel the tomato and crush it. Clean and wash the spinach. Blanch it in boiling water for a few minutes to soften, then drain, gently squeeze, and roughly chop.

  2. Heat olive oil in a large pan, but be careful not to let it smoke. Add the garlic and onion to the pan and sauté them for a few minutes while stirring slowly. Add the crushed tomato and pour in the wine. Bring everything to a boil, then simmer on moderate heat for ten minutes. Finally, season the sauce with salt and pepper.

  3. Prepare the béchamel sauce. Melt butter in a saucepan and quickly sauté the flour. Gradually add warm milk while stirring continuously. Be careful not to form lumps. Season with salt, pepper, and nutmeg, and stir for five minutes over low heat.

  4. In a bowl, mix the ricotta, chopped spinach, salt, pepper, and a pinch of nutmeg until smooth.

  5. Preheat the oven to 200°C. Bring a liter of salted water to a boil and gradually add the lasagna sheets, cooking them for two minutes. Then remove them with a slotted spoon and cool them slowly in a bowl of cold water. Grease a baking dish and place a layer of cooked lasagna sheets on the bottom. Layer with tomato sauce, ricotta with spinach, and béchamel sauce. Cover with another layer of lasagna sheets and repeat the process until all ingredients are used.

  6. Cover the final layer with béchamel sauce and sprinkle Parmesan on top. Bake the lasagna in the oven for 30 minutes. Remove the baked lasagna from the oven and let it rest for at least 30 minutes to cool and set. Slice the cooled lasagna and serve.

Nutrition Information (Per 100g)

  • Calories: 132.71 kcal
  • Fat: 6.53 g
    • Saturated Fat: 3.01 g
  • Carbohydrates: 11.09 g
    • Sugars: 1.59 g
  • Protein: 4.86 g
  • Fiber: 0.77 g

Advice

Instead of spinach, you can also use chard or young nettles.