Ricotta Spinach Lasagne

A classic combination of spinach and ricotta is undefeatable in flavour, and this lasagne is one of the many proofs. This creamy, cheesy lasagne is an absolute delight. It's easy to make and takes very little time. You can make it last minute, yet it'll shine on your table. With homemade béchamel sauce that takes minutes to make and a veggie garden sauce readily available in grocery stores.

This recipe will come to the rescue if you're in a hurry.

Serves: 6

Ingredients

Lasagne

120g Spinach

376g Ricotta Cheese

¼ cup Corn kernels

2 tsp Garlic powder

2 tsp Onion powder

2 tsp Paprika

Salt to taste

6 Lasagne sheets

Béchamel Sauce

¼ cup unsalted Butter

¼ cup flour

1-2 cups full-fat Milk

Sat to taste

1 tsp Pepper

½ tsp Cayenne pepper

1 cup Veggie sauce

Basil Leaves

Method

Step 1 - Lasagne Filling

Fill a deep pan with ¾ water. Bring it to a boil. Add a pinch of salt and blanched spinach for 2-3 minutes. Then drain the spinach and run it under cold water.

Step 2

Add ricotta, garlic powder, onion powder, salt, paprika, spinach and corn to a bowl. Mix until smooth and combined. Keep aside.

Step 3 - Béchamel Sauce

In a pan, add butter and place on medium heat. Once melted, add 1 tbsp flour and whisk. Repeat till all the flour is combined.

Step 4

Then add ½ cup of milk and whisk till smooth and then repeat till all milk is combined. Then add salt, pepper and cayenne pepper. Mix well.

Step 5

Bring the sauce to a simmer, reduce the heat and cook till the sauce thickens. Then take off the heat and let it cool down to room temperature.

Step 6 - Assembly

Preheat the oven to 200°c. In an 8x8 inch square pan. Now add 2 tbsp veggie sauce on the base and spread uniformly.

Step 7

Then add 2 lasagne sheets then add 4 tbsp of veggie sauce, ⅓ of béchamel sauce, and ½ of the filling. Then repeat for another layer.

Step 8

Then add 2 lasagne sheets on top. Cover with 4 tbsp veggie sauce, leftover béchamel sauce and cheese. Then bake for 30-35 minutes or until the edges are golden brown.

Step 9

Take the lasagne out of the oven. Add some fresh basil leaves, let it cool down for 30-40 minutes, and serve.

Tips

1. Don't blanch the spinach for too long. Running the spinach under cold water stops the cooking process.

2. Add flour to the butter, and constantly whisk till smooth.

3. When adding milk, add tiny portions as different types of flour absorb at different rates.

4. To check if the sauce is thick enough, coat the back of a spoon; if it sticks, stop cooking.

5. Don't forget to grease the base of the baking dish as the lasagne sheets might stick.