Buy all ingredients right below the recipe
Ingredients
- 500 g of lasagna sheets
- 375 g of fresh baby spinach
- 250 g of ricotta cheese
- 100 g of grated Parmesan
- 3 large cloves of garlic
- 1 medium yellow onion
- 2 tablespoons of sunflower oil
- 1 chicken egg
- 1 teaspoon of ground nutmeg
- 1 pinch of salt
- 1 pinch of ground white pepper
- 50 g of unsalted butter
- 50 g of white wheat flour
- 750 ml of whole cow's milk
- 1 handful of freshly chopped basil
Instructions
- 1In a large pan, heat the oil and sauté the finely chopped onion until translucent.
- 2Add the crushed garlic and sauté briefly until fragrant.
- 3Add the baby spinach leaves and let them wilt. Season with salt and pepper, then let the mixture cool slightly.
- 4In a bowl, mix the ricotta cheese, egg, one-third of the Parmesan, and the spinach mixture. Add nutmeg, salt, pepper, and mix well.
- 5For the béchamel sauce: in a saucepan, melt the butter, add the flour, and stir continuously to obtain a light roux.
- 6Gradually pour in the milk, stirring constantly with a whisk, until you get a smooth and fairly thick béchamel sauce.
- 7Season the sauce with salt, pepper, and a pinch of nutmeg. Finally, incorporate the freshly chopped basil.
- 8Grease an ovenproof dish with a little butter.
- 9Spread a thin layer of béchamel sauce on the bottom of the dish, then place a layer of lasagna sheets.
- 10Over the lasagna sheets, spread some of the spinach and ricotta mixture, pour a little béchamel sauce, and continue with the next layer of sheets.
- 11Repeat the process until all ingredients are used. The last layer should be béchamel sauce, over which you sprinkle the remaining Parmesan.
- 12Bake the lasagna in the preheated oven at 180 °C for approximately 40–50 minutes, until the surface is golden and the lasagna sheets are tender.
