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Ingredients
- 500 g lasagna sheets
- 375 g baby spinach
- 250 g ricotta
- 100 g grated Parmesan
- 3 fresh garlic cloves
- 1 yellow onion
- 1 egg (size M/L)
- 1 tsp ground nutmeg
- 2 tbsp sunflower oil
- Salt
- Ground white pepper
- 50 g unsalted butter
- 50 g wheat flour Type 405
- 750 ml whole milk 3.5%
- 1 handful fresh basil
Preparation
- 1Heat the sunflower oil in a pan and sauté the finely diced onion until translucent.
- 2Add the pressed garlic and fry briefly until it releases its aroma.
- 3Add the baby spinach and let it wilt. Season with salt and pepper, then let it cool.
- 4In a bowl, combine ricotta, the egg, one-third of the grated Parmesan, and the spinach mixture. Season with nutmeg, salt, and pepper.
- 5For the béchamel sauce, melt the butter in a saucepan, add the flour, and stir constantly to make a light roux.
- 6Gradually pour in the milk, stirring constantly, until a smooth, thick sauce forms.
- 7Season the sauce with salt, pepper, and a pinch of nutmeg. Finally, stir in the finely chopped basil.
- 8Grease a baking dish with a little butter.
- 9Spread some béchamel sauce on the bottom of the dish and layer with lasagna sheets.
- 10Spread a portion of the spinach-ricotta mixture over the lasagna sheets, pour some béchamel sauce over it, and continue with the next layer of lasagna sheets.
- 11Repeat the process until all ingredients are used up. The last layer should consist of béchamel sauce, sprinkled with the remaining Parmesan.
- 12Bake the lasagna in a preheated oven at 180 °C (top/bottom heat) for approx. 40–50 minutes, until the surface is golden brown and the pasta is soft.
