Spinach & Ricotta Lasagna

Prep time: 1hr | Serves: 4-6

Ingredients:

For the Spinach & Ricotta Filling

• 500g ricotta

• 300g fresh spinach

• 1 egg (50g)

• 60g parmesan, finely grated

• 2g freshly grated nutmeg

• 4g sea salt

• 1g freshly ground black pepper

For the Tomato Sauce

• 20g olive oil

• 150g onion, finely diced

• 15g garlic, finely chopped

• 400g chopped tomatoes

• 20g tomato purée

• 5g dried oregano

• 4g sea salt

• 1g freshly ground black pepper

For the Béchamel

• 40g unsalted butter

• 40g plain flour

• 500g whole milk

• 1g freshly grated nutmeg

• 40g parmesan, grated

• 2g sea salt

To Assemble

• 200g dried lasagna sheets

• 8-10 thickly sliced mushrooms

Method:

1. Preheat your oven to 180°C.

2. Wilt the spinach in a pan over medium heat, then squeeze out excess liquid and finely chop.

3. In a bowl, mix the ricotta, spinach, egg, parmesan, nutmeg, salt and pepper until smooth.

4. For the tomato sauce, heat the olive oil in a saucepan. Add the onion and cook for 6–8 minutes until soft. Add the garlic and cook for 1 minute. Stir in the tomatoes, tomato purée, oregano, salt and pepper. Simmer for 15 minutes.

5. For the béchamel, melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk until thick and smooth. Stir in nutmeg, parmesan and salt.

6. To assemble, spread a little tomato sauce in the base of a baking dish. Layer lasagna sheets, spinach & ricotta, tomato sauce and béchamel. Repeat, finishing with béchamel on top. Add the sliced mushrooms and a good helping of grated parmesan to finish.

7. Bake for 35–40 minutes until bubbling and golden. Rest for 10 minutes before serving.

8. Taste and adjust seasoning if needed — a pinch more salt, nutmeg or parmesan to suit your palate.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 3 days. Lasagna reheats beautifully and can also be frozen for up to 1 month.