This spinach and ricotta lasagne is the ultimate comfort food
This classic spinach and ricotta lasagne combines a cheesy bechamel, fresh ricotta and vibrant spinach with layers of instant lasagne sheets.
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Cooking tools:
- Pastry brush
- Baking dish
- Oven
- Stove
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Aluminum foil
Ingredients
- 2 tablespoons extra virgin olive oil, plus extra for oiling
- 1 large (300g) onion, chopped finely
- 450g frozen spinach portions, thawed, squeezed dry, chopped finely
- 500g fresh ricotta
- 2 cloves garlic, chopped finely
- 1 egg
- ¾ cup (60g) finely grated parmesan
- 2 cups (560g) bottled tomato passata
- 1/3 cup fresh basil leaves
- 250g instant dried lasagne sheets
- 1 cup (100g) grated mozzarella
- ¾ cup (60g) finely grated parmesan, extra, for topping
- 2 tablespoons pine nuts, toasted lightly
- extra fresh basil leaves, to serve
- BECHAMEL SAUCE
- 75g butter
- ½ cup (75g) plain flour
- 3½ cups (875ml) warmed milk
- pinch freshly ground nutmeg
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