Ricotta and spinach lasagne

Being on a diet doesn’t mean you only have to eat boring food. With ricotta (high in good quality protein), parmesan cheese and spinach (a great source of iron), you can make this lovely Ricotta and Spinach Lasagne. The butter in the béchamel sauce amounts to 50gr divided over 6 portions, which is a reasonably low amount.

You will need:

For the lasagne

• 500g lasagne (fresh or dried)
• 500g spinach
• 500g ricotta
• 200g grated parmesan cheese
• nutmeg
• salt
• black pepper

For the béchamel sauce

• 500ml milk
• 50g butter
• 50g plain flour
• nutmeg
• salt
• black pepper

Time:

1 hour (30 mins preparation + 30 mins in the oven)

Method:

To prepare the béchamel sauce, melt the butter and the add the flour. Mix, then add hot milk, and beat it with a whisk. Add a pinch of nutmeg, salt and black pepper. Leave the sauce to simmer in the pan until it thickens.

In a pan, cook the spinach (you can add some minced garlic), cut them (or blend them), then add the drained ricotta cheese and half of the grated parmesan cheese. Add some nutmeg and black pepper. Continue to stir until you have a creamy sauce.

In an oven dish, put some béchamel sauce, then start with the first layer of lasagne sheets, add the creamy spinach and ricotta, and a dust of parmesan cheese. Continue until you run out of the ingredients. Finish with a layer of lasagne sheets, topped with béchamel sauce.

Cook at 200°C for 20-30 minutes.

Leave it to cool down for a few minutes, and serve.

Enjoy your meal! And book an appointment with me for more recipes and advice.