This spinach and ricotta lasagne recipe combines a cheesy bechamel sauce, fresh ricotta and vibrant spinach with the convenience of instant lasagne sheets.
Ingredients
Method
Add the oil to a medium frying pan; add the onion, cook, stirring, over medium heat for 5-7 minutes or until softened but not coloured. Season with salt and freshly ground pepper.
In a large bowl, combine onion, finely chopped spinach, ricotta, garlic, egg and the parmesan. Season with salt and freshly ground pepper; mix well.
BECHAMEL SAUCE Melt butter in a medium saucepan over medium heat. Stir in flour and cook, stirring, for 1-2 minutes. Remove from heat and gradually add milk, whisking until combined. Return to heat, bring to the boil, cook, stirring continuously, for 3-4 minutes or until thickened. Add nutmeg and season with salt and freshly ground pepper. Stir in parmesan.
Preheat oven to 200°C (180°C fan-forced). Brush a 30cm x 25cm ovenproof dish with olive oil. Spread half the tomato passata over the base. Sprinkle over half the basil leaves.
Lay one-third of the lasagne sheets over passata, spoon over half the spinach mixture and spread over evenly. Drizzle over one-third of the Bechamel Sauce. Repeat with another one-third of the lasagne sheets, remaining spinach mixture and another one-third of the Bechamel Sauce. Top with the remaining lasagne sheets, tomato passata and Bechamel Sauce.
Sprinkle over mozzarella and the extra parmesan. Cover with greased foil and bake for 40 minutes. Remove foil, sprinkle over pine nuts; bake, uncovered, for a further 25 minutes or until golden brown.
To get the best texture, stand the lasagne for 15 minutes before cutting and serving. Just before serving, sprinkle over the extra basil leaves.
Spinach and ricotta lasagne ingredients
- Frozen spinach: Thaw this nutrient-rich leafy green before use. It’s important to chop the spinach before adding it to the ricotta filling so you can distribute it evenly.
- Fresh ricotta: A creamy, mild cheese that’s perfect for layering or filling. You can’t beat fresh ricotta from the deli if you can get it. If not, smooth ricotta will give a slightly softer filling.
- Dried lasagne sheets: Instant dried lasagne sheets are convenient, firm pasta layers that soften during baking.
- Parmesan: A sharp, aged cheese for depth and rich flavour.
- Mozzarella: Melts beautifully, offers creamy, stretchy texture.
- Pine nuts: For a crunchy, nutty finish.
- Bechamel sauce: This classic white sauce makes a creamy and smooth base.
- Basil: An aromatic herb bringing freshness and flavour.
Can you freeze ricotta and spinach lasagne?
Store leftovers in the fridge for up to 3 days. Lasagne can be frozen before or after baking. To freeze, wrap dish in plastic wrap then foil.
Uncooked frozen lasagne can be baked from frozen, covered with greased foil, at 160°C fan-forced for approximately 1½ hours. Remove foil in the last 20 minutes to brown the top.
How to reheat frozen spinach and ricotta lasagne
To reheat frozen cooked lasagne, thaw in fridge overnight, cover with greased foil, bake at 160°C fan-forced for 40 minutes or until centre is hot. Remove foil in the last few minutes to brown.
