If you're looking for an alternative to classic lasagna alla Bolognese, this is definitely the recipe for you: ricotta and spinach lasagna. Get cooking!
Ingredients for 4 people- 166.67 g of Armando lasagna
- 400 g of frozen spinach
- 100 g of cooked ham
- 200 g of mozzarella
- 66.67 g of Parmesan cheese
- 300 g of ricotta
- For the béchamel sauce
- 66.67 g of 00 flour
- 66.67 g of butter
- 0.67 l of milk
- Salt to taste
- Pepper to taste
- Nutmeg to taste
First, cook the spinach thoroughly until all its liquid has evaporated. Let it cool, then chop it with a knife.
At this point, also cut the mozzarella into cubes.
Now prepare the béchamel sauce: melt the butter in a pan, add the flour, and stir. When the roux begins to cook, slowly add the milk to avoid lumps. Stir until it thickens. For flavor, add salt, pepper, and nutmeg.
In a bowl, mix together the ricotta, spinach, salt, pepper, and nutmeg.
Now you can assemble it: dirty the base of a baking dish with a ladle of béchamel sauce and arrange the Armando lasagna.
Cover with the ricotta and spinach mixture, then again with the béchamel sauce. Add the prosciutto slices, a few diced mozzarella, and the Parmesan cheese.
Start over with the layers and continue until you've used up all the ingredients. The final layer can be made with just béchamel sauce, or you can combine the remaining béchamel with the spinach and ricotta mixture.
Finally, sprinkle the surface with parmesan cheese to gratinate.
Bake at 180° for 25/30 minutes in static mode and finally serve.
Enjoy your meal!
