Search
  • David

Lasagne ai Spinaci - with spinach and ricotta

Updated: Nov 1

A classic vegetarian lasagne Le Marche - spinach and ricotta


The music, Float, is here

This is the second recipe in our series on four regional lasagne dishes. A vegetarian delight, this one! Most regions north of Rome have a version of a spinach and ricotta lasagne; this one I've taken from a family in Le Marche region, but it's basically the same throughout the north


In this series

Lasagne alla Belmontese

Lasagne all'Emiliana

Lasagne alla Ligure

INGREDIENTS

spinach

ricotta

parmesan

fontina - if you can't get that, something like Gouda would do nicely

fresh lasagne sheets

Béchamel

milk

plain flour

butter

nutmeg

pepper

Watch the video


METHOD

  • Cook the lasagne in boiling water for around 2 minutes, then put it in ice cold water to stop it cooking

  • Lay the sheets out on dish cloths and cover them to dry

  • Wash the spinach and pop it in a pan. Cover it and cook till it's wilted

  • Drain the spinach

  • Finely chop the spinach - after you allow it to cool a bit...

  • Break up some ricotta in a bowl, and add in the chopped spinach

  • Mix it thoroughly

  • Add a good 100-150g grated parmesan

  • A bit of salt and pepper and mix it all through

Béchamel

  • The general ratio is equal amounts butter and flour, and those two should each be 10% of the milk

  • So...

  • 1 litre milk; 100g butter; 100g flour

  • Heat the milk, adding nutmeg and pepper. Whisk them through it

  • Do NOT let it boil!

  • Melt the butter, and add the flour, whisking it through thoroughly

  • It's important to incorporate ALL the flour into the roux (the paste you make with the butter and flour), otherwise you get a cooked four taste from the sauce - this is nowhere near as nice at it sounds...

  • Now... the classic French style is to gradually add the milk to the roux and keep whisking.

  • The classic Italian Béchamel procedure is to tip the roux into the milk and whisk it like mad - in a minute or two you have a thick sauce.

  • I prefer the Italian method.

  • If the sauce is too thin, make a little more roux in a pan and add it in, whisking as you go.

  • If the sauce is too thick, add milk - whisking as you go.


Lasagne - Assemble!!

  • A layer of Béchamel

  • Layer of pasta

  • Layer of...

  • Béchamel

  • Spinach and ricotta mix

  • Fontina (or whatever you are using) cubed

  • A sprinkling of parmesan

  • Layer 2

  • Béchamel-spinach&ricotta-fontina-parmesan

  • Layer 3

  • Béchamel-spinach&ricotta-fontina-parmesan

  • Layer 4

  • Béchamel-spinach&ricotta-fontina-parmesan

  • Layer 5 - top layer

  • Béchamel, fontina and a good coating of Parmesan

  • A dusting of nutmeg and pepper

  • 35 minutes at 180ºC

  • Leave to stand for 15 minutes before portioning

The music, Float, is here


#lasagne #dinnertime #dinner #pasta #italian #spinach #ricotta

14 views0 comments

Recent Posts

See All