If you find that spinach and ricotta are two ingredients I used together recently, then you are right. Anna is still away and in the meantime, I’m still more economic with the time I spend in kitchen, so I’ve been improving my ability to make gourmet dishes quickly and for a single person.
Since more often than not I have the versatile spinach and ricotta pate in the refrigerator, here is a dish I came up with this week: a delicious spinach and ricotta lasagna with bechamel sauce and topped with cheese.
Ingredients
- Sheets of pasta for lasagna
- The Versatile spinach and ricotta pâté
- 300ml (7 floz) of milk
- 100g (3.5oz) of grated Parmesan
- 1 tablespoon of flour
- A hint of nutmeg
Directions for the bechamel sauce
- Dissolve the flour in the cold milk
- Add the nutmeg
- Cook over a low heat, mixing gently until it starts to thicken
- Remove from heat immediately
Directions for the lasagna
There isn’t really a rule of how many layers of lasagna or how much filling you should have, but I used 7 layers of lasagna and used a layer of filling of about 3mm (0.1in), but feel free to choose your own measurements.
- Spread a thin layer of the sauce on the bottom of the tray
- Spread the Spinach and Ricotta pâté on a layer of lasagna
- Position the layer on the tray, over the sauce
- Add a thin layer of the bechamel sauce
- Repeat the process until you’re done with the layers
- Cover generously with the sauce and make sure also the sides are covered
- Spread the grated cheese over the top and cook in a preheated oven at 200°C (390°F) for about 25 minutes
Now, the final secret. Lasagna cooks much better in a baking dish made of terracotta or other material that allows a slow cooking than a metal one.
