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Spinach lasagne

Spinach lasagne

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Serves 6

Cooks In50 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 413 21%

  • Fat 22.8g 33%

  • Saturates 13.8g 69%

  • Sugars 9.7g 11%

  • Salt 1.5g 25%

  • Protein 21.5g 43%

  • Carbs 31.7g 12%

  • Fibre 3g -

Of an adult's reference intake


  • 70 g unsalted butter
  • 50 g plain flour
  • 800 ml milk
  • 1 fresh bay leaf
  • 800 g spinach
  • 200 g ricotta cheese
  • 1 whole nutmeg , for grating
  • 300 g fresh lasagne sheets
  • 100 g Parmesan cheese

Recipe From

Jamie Magazine

By Kate McCullough


  1. Preheat the oven to 190°C/375°F/gas 5.
  2. Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes. Turn off the heat.
  3. Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain, then, when cool enough to handle, squeeze out the liquid.
  4. Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
  5. In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.
  6. Bake for 30 minutes, or till golden.

Watch the video: The Most Amazing Lasagna (December 2022).