Vegetarian Lasagne
Indulge in a decadent and comforting dish with this rich and creamy spinach and ricotta lasagne recipe. Layers of wilted spinach, creamy ricotta, and gooey mozzarella are embraced between sheets of tender lasagne, all bathed in a luscious bechamel sauce infused with nutmeg. This delightful ensemble bakes to golden perfection in the oven, promising a wholesome Italian-inspired meal that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- Bechamel:
- 25g (1oz) butter
- 3-4 tbsp plain flour
- 500ml (18fl oz) milk
- 1/2 tsp grated nutmeg
- Lasagne:
- 1.5kg (3lb 5oz) spinach leaves, washed
- 500g (1lb 2oz) ricotta
- 750g (1lb 10oz) buffalo mozzarella
- extra virgin oil for drizzling
- 1 tbsp fresh marjoram or oregano leaves, chopped
- 150g (5.5oz) lasagne sheets
- 80g (3oz) freshly grated parmesan
Instructions
- Pre-heat oven to 200C/gas mark 6
- Put butter in heavy bottomed pan over low to medium heat. Add flour and stir for a few minutes. Add milk and simmer before stirring. It will form a dense mass. Add another cup of milk and let it simmer but not boil, before stirring into floury mass. then add all milk gradually and nutmeg into cream-like consistency.
- Put spinach in colander, pout boiling salted water till it wilts. Drain and pat to dry.
- Break up ricotta roughly. Cut mozzarella into slices 0.5cm thick. Lightly drizzle olive oil over the bottom of ovenproof dish. Scatter a third of the spinach, sprinkle marjoram or oregano, add a third of mozzarella and ricotta, spoon bechamel over and then lasagne sheets. Do all the layers, top with bechamel.
Yield
Serves 8
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