I love lasagna. It's a delicious comfort food, and so easy to prepare. I recommend using fresh spinach (instead of frozen), and using good-quality lasagna sheets.
Extra: This episode of Keuringsdienst van Waarde talks about pasta (with Italians judging what a good pasta is).
Serves 4 people
Preparation time: 45-50 minutesPrepared by Stella
Ingredients
50 grams + 1 tbsp unsalted butter
50 grams (1/4 cup) wheat or all-purpose flour
800 ml milk
1 piece bay leaf
800 grams fresh spinach
250 grams ricotta cheese
300 grams lasagna sheets
10 grams vegetable bouillon (broth cubes)
100 grams vegetarian Italian hard cheese (this is the vegetarian substitute for Parmesan, Pecorino Romano or Grana Padano cheeses which are strictly not vegetarian because they contain calf rennet).
1 pinch of salt and 1 pinch of freshly grounded pepper
50 grams (1/4 cup) wheat or all-purpose flour
800 ml milk
1 piece bay leaf
800 grams fresh spinach
250 grams ricotta cheese
300 grams lasagna sheets
10 grams vegetable bouillon (broth cubes)
100 grams vegetarian Italian hard cheese (this is the vegetarian substitute for Parmesan, Pecorino Romano or Grana Padano cheeses which are strictly not vegetarian because they contain calf rennet).
1 pinch of salt and 1 pinch of freshly grounded pepper
Preparation
1. Preheat oven at 190 C.
2. Melt the 50 grams butter in a pan, then whisk in the flour. Cook for 1 to 2 minutes. Mix in the milk, add the bay leaf and broth cube. Let it simmer for around 5 minutes (until a little thick). Set aside.
3. Melt a tablespoon of butter in a pan, and add the spinach until they are wilted. Remove from heat, let it cool and then squeeze out the liquid. Make sure you're spinach is no longer too watery, otherwise you'll have a watery lasagna.
4. Chop the spinach (tip: form them into 'balls' and chop). Mix with the ricotta and season with salt and pepper.
5. In a baking dish, layer the lasagna sheets, white sauce and spinach mixture. You'll have 3 layers using a 33.5 x 20.5 x 6.5 cm baking dish, Top with grated cheese.
6. Bake for 30 minutes or until golden.
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2. Melt the 50 grams butter in a pan, then whisk in the flour. Cook for 1 to 2 minutes. Mix in the milk, add the bay leaf and broth cube. Let it simmer for around 5 minutes (until a little thick). Set aside.
3. Melt a tablespoon of butter in a pan, and add the spinach until they are wilted. Remove from heat, let it cool and then squeeze out the liquid. Make sure you're spinach is no longer too watery, otherwise you'll have a watery lasagna.
4. Chop the spinach (tip: form them into 'balls' and chop). Mix with the ricotta and season with salt and pepper.
5. In a baking dish, layer the lasagna sheets, white sauce and spinach mixture. You'll have 3 layers using a 33.5 x 20.5 x 6.5 cm baking dish, Top with grated cheese.
6. Bake for 30 minutes or until golden.
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