Easy Spinach and Ricotta Lasagna
- 3 Tbsps olive oil
- 1 shallot (finely chopped)
- 2 garlic cloves (finely chopped)
- 3 Tbsps sun-dried tomatoes (finely chopped)
- 14 ozs canned tomatoes
- 50 milliliters white wine
- 500 grams Ricotta cheese
- 200 grams fresh Spinach
- 1 generous pinch Nutmeg
- freshly ground peppers (from the mill)
- 25 grams butter
- 25 grams Pastry flour
- 300 milliliters milk
- 50 grams freshly grated Parmesan
Sauté the shallot and garlic in a saucepan with the oil until transparent. Add the sundried tomatoes and sauté. Add the canned tomatoes and wine. Boil and then simmer until creamy. Season with salt and pepper.
Rinse the spinach and blanch briefly in boiling salt water until soft. Quench with cold water and strain through a sieve. Squeeze well and chop finely. Combine with the ricotta in a bowl. Mix well and season with nutmeg, salt and pepper.
Cook the lasagna noodles according to packaging instructions and spread on a kitchen towel.
Preheat the oven to 180°C (approximately 350°F).
Melt the butter in a saucepan. Add the flour and sauté for about 1 minute. Add the milk while stirring to create a creamy sauce. Add the parmesan and stir for 1 minute. Simmer.
Grease the pan. Spread the lasagna noodles on the bottom and spread with tomato sauce. Cover with another layer of lasagna noodles. Spread the spinach-ricotta mixture on top and cover with one more layer of lasagna noodles. Top with the cheese sauce. Bake on the middle oven rack for about 1 hour until the cheese topping is golden brown and crunchy.