AuthorGeo FoodsCategorySnacksIngredients
Preparation
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 RecipesChocolate Coconut Bread Tomato, Feta and Rosemary Bread Crispy Sriracha Spring Rolls 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 pestoDirections
1Melt 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.
Ingredients
Directions
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.