Lasagna doesn’t always have to mean pasta smothered in beef.
This incredibly easy recipe is a good alternative to the meaty version. Nutritious and quick to rustle up, this is another of my family’s favourite meals.
Fresh spinach and ricotta cheese are the main stars in this dish. Its has loads of iron and calcium, and a few calories as well, but who cares?
A little indulgence goes a long way!
- Spinach ( fresh or frozen)- 200 gm
- Ricotta Cheese- 150-200 gm
- FLour- 2 tbsp
- Olive oil- 1 tbsp
- Butter- 2 tbsp
- Bayleaf- 1
- Milk- 1/2 cup
- Parmesan grated- 1/4 cup
- Cheddar/ Leicester or any other cheese of your choice- 1/4 cup
- Pepper- 1/2 - 1 tsp
- Salt to taste
Cook the lasagne sheets according to the instructions on the packet. I used no cook egg lasagna.
In a pan, heat olive oil and butter. I like to mix the two, as the oil prevents the butter from burning. Now quickly add on the flour, while whisking all the time to make a roux. Whisking ensures a lump-free smooth roux.
Add in the milk. Add a bayleaf for flavour.
As the mixture boils, the milk will absorb all the lovely flavours of the bayleaf. Discard the bayleaf later.
Wash and boil/ microwave the spinach. Chop finely.
Mix in with the roux. Add the ricotta cheese. Mix well.
Add in the cheese. Use your favourite cheeses, any cheese would do.
As it goes, I’m a lover of mild cheeses and my favourite combo is Cheddar or Red leicester and Parmesan.
In a bowl start layering the lasgane.
Put a layer of spainach sauce, top with lasagna sheets. Again layer the spinach sauce and cover with lasagna sheets .
Top with the leftover spinach sauce.
Then, top with grated chese and bake in the oven at 180C for 30-35 minutes, till the cheese in nicely melted and golden.
It is so divinely delicious, just try it!