Spinach Lasagna with Ricotta and Bechamel
Ingredients:
– Lasagna sheets: 4-5
– Frozen spinach: 550 g
– Ricotta: 400 g
– Parmesan: 200 g + extra for topping
– Milk: 800 ml
– Butter: 80 g
– Flour: 80 g
– Salt and pepper to taste
Method:
Bechamel Sauce: Melt butter, add flour, and cook for 2 minutes. Gradually add milk, whisking constantly. Season with salt, pepper. Cook until thickened.
Spinach Mix:Thaw and drain spinach, chop finely, then mix with ricotta and Parmesan.
Assembling: Spread bechamel on the bottom of the baking dish. Layer lasagna sheets, spinach ricotta mix, and bechamel. Repeat layers, ending with bechamel.
Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil, sprinkle with extra Parmesan, and bake for another 5-7 minutes until golden.
Enjoy this creamy, delicious lasagna!
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