Creamy Spinach Ricotta Lasagna My Italian Comfort Secret
This Spinach Ricotta Lasagna is pure comfort food Creamy ricotta vibrant spinach and a hint of nutmeg easy enough for a weeknight fancy enough for guests Get…
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Cooking tools:
- Baking dish
- Skillet
- Saucepan
- Whisk
- Fork
- Grater
- Microplane
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Aluminum foil
- Measuring cup
- Measuring spoon
- Kitchen towel
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, finely chopped (approx. 1 cup/150g)
- 2 cloves garlic, minced
- 1 (10 oz/283g) package frozen chopped spinach, thawed and squeezed dry
- 15 oz (425g) whole milk ricotta cheese
- 1 large egg, lightly beaten
- ½ cup (50g) grated Parmesan cheese, plus more for topping
- ¼ tsp ground nutmeg
- Salt
- freshly ground black pepper
- 4 tbsp (57g) unsalted butter
- 4 tbsp (32g) all-purpose flour
- 4 cups (950 ml) whole milk, warmed
- Salt and freshly ground white pepper to taste
- 9 lasagna noodles, oven-ready (no-boil)
- 1 cup (approx. 225g) shredded mozzarella cheese
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