Spinach and Ricotta Lasagna | How to make Spinach and Ricotta Lasagna

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ByBetterButter Editorial
Created on 13th Aug 2015
  • Spinach and Ricotta Lasagna, How to make Spinach and Ricotta Lasagna
Spinach and Ricotta Lasagnaby BetterButter Editorial
  • Spinach and Ricotta Lasagna | How to make Spinach and Ricotta Lasagna (28 likes)

  • 1 review
    Rate It!
  • By BetterButter Editorial
    Created on 13th Aug 2015

About Spinach and Ricotta Lasagna

Lasagna isn't simple. Let's get out of the way first. But this lasagna is relatively low effort and bakes up much faster

Spinach and Ricotta Lasagna is a delicious dish which is liked by the people of every age group. Spinach and Ricotta Lasagna by BetterButter Editorial is a step by step process which is best to understand for the beginners. Spinach and Ricotta Lasagna is a dish which comes from Italian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Spinach and Ricotta Lasagna takes few minute for the preparation and 120 minute for cooking. The aroma of this Spinach and Ricotta Lasagna make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Spinach and Ricotta Lasagna will be the best option for you. The flavor of Spinach and Ricotta Lasagna is unforgettable and you will enjoy each and every bite of this. Try this Spinach and Ricotta Lasagna at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time2Hours
  • Serves6People

Video for key ingredients

  • How To Make White Sauce

  • Homemade Pizza Sauce

Spinach and Ricotta Lasagna

Ingredients to make Spinach and Ricotta Lasagna

  • For the filling:
  • 2 bunches of spinach
  • 200 grams ricotta cheese
  • For the white sauce:
  • 2 tblsp butter
  • 2 tblsp flour
  • 1 bay leaf
  • 1 onion chopped
  • 2 cups of milk
  • 1/2 tsp dried herb of your choice
  • 60 grams cheddar cheese
  • For the red sauce:
  • 500 grams tomatoes
  • 2 cloves of spinach
  • 6-7 basil leaves
  • 1 tsp red chilli flakes
  • Salt and pepper to tastes
  • 1 tsp olive oil
  • 1 packet lasagna sheets
  • 1/2 cup mozarella cheese

How to make Spinach and Ricotta Lasagna

  1. 1. Start with making the white sauce: In a pan heat butter and flour together. Stir fry on medium for 2 to 3 minutes
  2. 2. Add the chopped onions and saute for an additional 3 minutes or until the onions are translucent. Add the bay leaf.
  3. 3. Lower the flame and add all the milk to it. With a whisk, stir the milk until it incorporates all the flour mix.
  4. 4. Add the parmesan cheese and all the dried herb and pepper of your choice. Turn off. And keep aside.
  5. 5. Wash and trim the spinach leaves. Blanch the leaves for five minutes in boiling water. Drain and run under cold water to retain the colour.
  6. 6. Chop the leaves finely and squeeze out as much water as you can. Keep aside.
  7. 7. Add both the ricotta and spinach to the white sauce and stir well. Keep aside.
  8. 8. To make the red sauce. Grind the tomatoes in a blender and strain.
  9. 9. Heat olive oil in a pan and add the chopped garlic, the basil and the chilli flakes to it. Add the tomato puree and cook on medium for 15-20 minutes or until the puree has reduced.
  10. 10. Adjust for seasoning. And keep aside.
  11. 11. To assemble the lasagna: Bring a large pot of water to boil. Salt it. Drop the 3 lasagna sheets for 2 minutes and then remove.
  12. 12. Pour in 1/3 of the tomato sauce at the bottom of the baking dish. Arrange 4 lasagna sheets on top. Add 1/2 the spinach and ricotta filling.
  13. 13. Add four more sheets. Top with the remaining spinach filling and top with another four sheets.
  14. 14. Add the remaining 2/3s of the tomato sauce and then top with mozzarella sheet
  15. 15. Bake for 45 minutes at 180 degree centigrade or until the cheese has melted and the sheets have cooked through.
My Tip: Don't be afraid of the tomato sauce, that's what will give the lasagna character

Reviews for Spinach and Ricotta Lasagna (1)

Anu Garg2 years ago