Name: Spinach & Ricotta Lasagne
Yield: Serves 8-10 as a first course or 6-8 as a main course
Cuisine: France
Ingredients: ¼ cup/60 g butter; 1 ½ cups/175 g Parmesan cheese, freshly grated; 4 cups/1 l medium béchamel sauce; salt and pepper (to taste); 2 tbsp/30 g butter; 2 lb/1 kg spinach, cooked, squeezed dry and chopped; ½ lb/250 g ricotta cheese; pinch of ground nutmeg

Preparation info

Serves
8-10
as a first course

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Pasta tends to absorb sauce as it bakes, so add sufficient sauce to moisten the lasagne thoroughly.

Ingredients

For the filling

2 lb/1 kg spinach, cooked, squeezed dry and chopped
¼ cup/

Method

Heat the oven to 350°F/175°C and butter the baking dish. Cook the pasta in boiling salted water until barely al dente. Transfer the cooked pasta to a bowl of cold water to stop it cooking, then drain on a kitchen towel.
To make the filling: sauté the cooked spinach in the butter. Allow to cool slightly then mix with the ricotta, nutmeg and salt an