Friday, 15 May 2009 01:47
This is an absolute favourite of friends and clients alike! Everyone should have at least one simple spinach & ricotta recipe in their repertoire. Let this be yours...
Preparation Time: 30 min Cooking Time: 1 hour
Skill Level: Medium Serves: 6
INGREDIENTS
2 pkts lasagna sheets – oven-ready
750g ricotta
2 pkts frozen spinach
½ brown onion - diced
1 tbsp olive oil
½ tsp ground nutmeg
½ tsp paprika
1tsp salt
1tsp white Pepper
White Sauce
3 tbsp plain flour
3 tbsp butter
1 tsp sea salt
500ml milk (allow for more if needed)
2 tbsp chopped parsley
METHOD
Preheat oven to 180
1. In a large pan, sautee diced onion over medium heat in olive oil until soft.
2. Add frozen spinach, 1 tsp salt, nutmeg, paprika and white pepper. Stir occasionally for 2 min. Remove from heat. Allow to cool for 5 minutes.
3. In a large mixing bowl, place ricotta and cooled spinach. Mix thoroughly. Taste for seasoning. Add a little more salt and white pepper if desired.
4. In a large rectangular lasagne pan, place first layer of pasta sheets. Then spoon in ¼ of the ricotta filling. Spread evenly.
5. Repeat above another 2 times.
6. Final layer, ricotta and spinach mixture, then cover with hot white sauce and sprinkle with mozzarella cheese.
7. Place in oven, uncovered, for 40 -45 mins, or until top layer becomes golden brown.
White Sauce Method
1. Over medium heat, in a heavy-bottom pot, add equal parts butter and flour. Combine together to create a paste. Stir constantly and add 1 tsp salt and white pepper. Cook for 1 minute.
2. Gradually add in cold milk while stirring. A whisk can help stop lumps.
3. Once all milk is in, you can add chopped parsley and stir until the sauce begins to form a bubble ring on the outside. Remove from heat so as not to burn. If you can coat the back of a spoon, your sauce is thick enough.
This is great warm or cold. Serve with a fresh garden salad.