Who doesn’t love lasagne? I know I do! So today I thought I would bring you an easier, healthier alternative to meat lasagne. I have to be honest, I myself was a bit sceptical at first about putting spinach and ricotta in my lasagne. But having tried it, this is now one of my favourite dishes.
Ingredients You’ll Need
How to Make it
Cook the spinach in a sauce pan with a little bit of salt and pepper. Turn off the heat, now add the ricotta cheese in making sure to it well with the spinach.
Get a lasagne dish suitable for high-temperature cooking and spread a coat of bechamel sauce to cover the base.
The next step is to layer your pasta and ricotta-spinach mix. Start by placing one layer of lasagne on top of the sauce you’ve spread on the base. Now spread more bechamel on top of the pasta sheet. Follow this with a layer of the spinach mixture, then with a bit of parmesan cheese on top.
Repeat to create a few layers: Lasagne pasta, bechamel sauce, the spinach-ricotta mix, a sprinkle of parmesan . Keep going with the layers until you almost reach the top of the lasagne dish. Top the final layer with a generous amount of parmesan cheese.
Pop the dish in a preheated oven at 160º Celsius for about 40 minutes. When it’s cooked, remove from the oven and let it rest for 5 – 10 minutes.
This recipe is so easy to make and you can keep any leftovers in the fridge for up to 3 days. It tastes delicious and is great for sharing, too.
Meet me, Marta!
Born in beautiful Portugal, I moved to the UK to pursue an undergraduate degree in Business Management with a professional placement year at University of Sussex in Brighton.
I love meeting new people, new places and basically anything involving new experiences. I joined the MESH-ED bloggers team as I believe that taking chances in life and putting yourself out there is very important. Hopefully, answering some of your questions, I can help make your study abroad decisions a little easier.