Spinach, ricotta and pesto lasagna

AuthorGeo FoodsCategory

Ingredients

 · 100g butter
 · 100g plain flour
 · 1 liter milk
 · 400g ricotta
 · 100g parmesan
 · Grated nutmeg
 · 200g spinach
 · 1 bunch spring onions
 · 225g lasagna sheets
 · 2 tablespoons pine nuts
 · 1 jar pesto

Preparation

1

Melt the butter in a pan, stir in the flour and cook for two minutes. Whisk in the milk gradually to make a smooth sauce. Cook for a couple of minutes until thickened. Turn off the heat and whisk in the ricotta, half of parmesan and add nutmeg. Spoon out some of the sauce and reserve; stir chopped spinach and spring onions into the sauce. Spread a third of the spinach sauce in a baking dish. Add a layer of pasta, spread it over pesto and repeat the layer. Add a final layer of pasta and spread the reserved white sauce on top. Scatter with pine nuts and remaining parmesan. Freeze now. Heat the oven to 180°C bake for 40 minutes until browned and crisp on top.

Related Recipes

Ingredients

 · 100g butter
 · 100g plain flour
 · 1 liter milk
 · 400g ricotta
 · 100g parmesan
 · Grated nutmeg
 · 200g spinach
 · 1 bunch spring onions
 · 225g lasagna sheets
 · 2 tablespoons pine nuts
 · 1 jar pesto

Directions

1

Melt the butter in a pan, stir in the flour and cook for two minutes. Whisk in the milk gradually to make a smooth sauce. Cook for a couple of minutes until thickened. Turn off the heat and whisk in the ricotta, half of parmesan and add nutmeg. Spoon out some of the sauce and reserve; stir chopped spinach and spring onions into the sauce. Spread a third of the spinach sauce in a baking dish. Add a layer of pasta, spread it over pesto and repeat the layer. Add a final layer of pasta and spread the reserved white sauce on top. Scatter with pine nuts and remaining parmesan. Freeze now. Heat the oven to 180°C bake for 40 minutes until browned and crisp on top.

Spinach, ricotta and pesto lasagna

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