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30 minutes
4 peopleAbout this dish
Layers of lasagna sheets with a spinach and ricotta filling, béchamel and parmesan, baked at 180°C (350°F). Squeeze the wilted spinach dry before mixing it with the ricotta, because extra water thins the filling. Nutmeg is the classic seasoning for spinach and ricotta.
Ingredients
Preparation
Preheat the oven to 180°C (350°F).
Cook the spinach in a pan over medium heat until it softens and shrinks, then drain well and chop.
Mix the spinach with the ricotta, salt, pepper, and a pinch of nutmeg.
In a baking dish, layer lasagna sheets, the spinach-ricotta mixture, and béchamel, repeating until all ingredients are used, finishing with béchamel.
Top with grated parmesan.
Bake for 30-35 minutes until golden and bubbling.
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