Spinach Lasagna with Ricotta and Bechamel #pastarecipe #lasagna

Spinach Lasagna with Ricotta and Bechamel

Ingredients:
- Lasagna sheets: 4-5
- Frozen spinach: 550 g
- Ricotta: 400 g
- Parmesan: 200 g + extra for topping
- Milk: 800 ml
- Butter: 80 g
- Flour: 80 g
- Salt and pepper to taste

Method:
Bechamel Sauce: Melt butter, add flour, and cook for 2 minutes. Gradually add milk, whisking constantly. Season with salt, pepper. Cook until thickened.

Spinach Mix:Thaw and drain spinach, chop finely, then mix with ricotta and Parmesan.

Assembling: Spread bechamel on the bottom of the baking dish. Layer lasagna sheets, spinach ricotta mix, and bechamel. Repeat layers, ending with bechamel.

Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil, sprinkle with extra Parmesan, and bake for another 5-7 minutes until golden.

Enjoy this creamy, delicious lasagna!

[KitchenGuideO]

omg this looks so tempting and mouth watering! Dropping a like for you 👍👍

[AzureMLE]

Tried it and everyone loved it! Super yummy recipe🎉

[rachelharris]

I make this all the time. It's so easy, very filling, and hubby has yet to figure out i dont put meat in it. 😂

[KF]

You missed a layer. I need that meat n tomato for the real thing. Fresh spinach also has lower water content, not bathtub. Give er