Buy all ingredients right below the recipe
Ingredients
- 500 g lasagna sheets
- 375 g fresh baby spinach
- 250 g ricotta
- 100 g grated Parmesan cheese
- 3 large cloves garlic
- 1 red onion
- 2 tablespoons sunflower oil
- 1 egg
- 1 teaspoon ground nutmeg
- salt
- freshly ground white pepper
- butter for greasing
- 50 g fine wheat flour
- 750 ml whole milk
- a handful of fresh basil
Steps
- 1Heat the oil in a pan and sauté the finely chopped red onion until translucent.
- 2Add the pressed garlic and sauté briefly until fragrant.
- 3Add the baby spinach and let it wilt. Season with salt and pepper, then let it cool.
- 4In a bowl, mix the ricotta, one egg, one-third of the Parmesan, and the spinach mixture. Season with nutmeg, salt, and pepper, then mix thoroughly.
- 5Melt the butter in a saucepan, sprinkle in the flour, and stir continuously to make a light roux.
- 6Gradually pour in the milk, stirring constantly, and cook until you get a smooth, thick béchamel sauce.
- 7Season with salt, pepper, and a pinch of nutmeg. Finally, stir in the fresh basil.
- 8Grease an ovenproof dish with butter.
- 9Spread a little béchamel on the bottom, then place a layer of lasagna sheets on top.
- 10Spread a portion of the spinach filling over the pasta, pour béchamel over it, then continue with the next layer of pasta.
- 11Repeat the layering until all ingredients are used up. The last layer should be béchamel, sprinkled with the remaining Parmesan.
- 12Bake the lasagna in a preheated oven at 180 °C for approximately 40–50 minutes, until the top is golden brown and the pasta is tender.
