Lasagna with ricotta and spinach Ingredients: 200 g of grated gruyere cheese - 1 box of lasagna - salt - pepper - 420 g of - spinach - chopped fresh or frozen depending on the season 250 g of - ricotta For the béchamel: 2 tablespoons of - flour - 50 g of - butter - ½ l of - milk.
Utensils：
- 1 Gratin dish- oven dishes 1 Wooden spoon- 1 Grater- graters 1 Lid- 1 Oven- ovens 1 dish-
Total time: 40 min Preparation: 20 min Rest:- Cooking: 20 min
Phase 1
Prepare a smooth béchamel. Salt, pepper well and add nutmeg.
Phase 2
Add the ricotta to the hot béchamel and mix.
Phase 3
Butter a small gratin dish, cover with a layer of lasagna, a layer of spinach (well salted, peppered), a layer of béchamel and grated gruyere.
Phase 4
Then again lasagna, spinach, béchamel, and gruyere.
Phase 5
Make a final layer.
Phase 6
Finish with a little béchamel and cover with gruyere (be generous). Sprinkle with nutmeg (So in total: 4 layers of lasagna).
Phase 7
Place in a hot oven at 200°C for 20 min.
Utensils：
- 1 Gratin dish- oven dishes 1 Wooden spoon- 1 Grater- graters 1 Lid- 1 Oven- ovens 1 dish-
Total time: 40 min Preparation: 20 min Rest:- Cooking: 20 min
Phase 1
Prepare a smooth béchamel. Salt, pepper well and add nutmeg.
Phase 2
Add the ricotta to the hot béchamel and mix.
Phase 3
Butter a small gratin dish, cover with a layer of lasagna, a layer of spinach (well salted, peppered), a layer of béchamel and grated gruyere.
Phase 4
Then again lasagna, spinach, béchamel, and gruyere.
Phase 5
Make a final layer.
Phase 6
Finish with a little béchamel and cover with gruyere (be generous). Sprinkle with nutmeg (So in total: 4 layers of lasagna).
Phase 7
Place in a hot oven at 200°C for 20 min.