Delia Spinach And Ricotta Lasagne

Delia Smith’s Spinach and Ricotta Lasagne is made with young leaf spinach, ricotta cheese, Parmesan cheese, Mozzarella cheese, pine nuts, and Gorgonzola cheese. This delicious Spinach and Ricotta Lasagne recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.

Delia Spinach And Ricotta Lasagne Ingredients

For the Sauce:

• 1½ pints (850 ml) milk
• 2 oz (50 g) butter
• 2 oz (50 g) plain flour
• 1 bay leaf
• 2½ oz (60 g) Parmesan cheese, freshly grated
• Salt and freshly milled black pepper

For the Lasagne:

• 1 lb 5 oz (600 g) young leaf spinach
• 8 oz (225 g) ricotta cheese
• 12 fresh lasagne sheets (about 9 oz/250 g)
• 2 oz (50 g) pine nuts
• Knob of butter
• ¼ whole nutmeg, grated
• 7 oz (200 g) Gorgonzola, Shropshire Blue, or Cashel Blue cheese, crumbled
• 7 oz (200 g) Mozzarella cheese, coarsely grated
• Salt and freshly milled black pepper

How To Make Delia Spinach And Ricotta Lasagne

1. Make the Sauce: Combine milk, butter, flour, and bay leaf in a saucepan. Season with salt and pepper, and whisk continually over medium heat until the mixture thickens and simmers. Reduce heat and cook gently for 5 minutes. Stir in Parmesan, remove the bay leaf, and cover the surface with clingfilm to prevent skin from forming. Set aside.
2. Prepare the Spinach: Remove stalks and thoroughly wash the spinach in cold water. Shake dry. Melt butter in a large saucepan, add spinach, season with salt, cover, and cook over medium heat for about 2 minutes, turning halfway through. Drain spinach, squeeze out excess liquid, chop finely, and mix with ricotta and 5 fl oz (150 ml) of the sauce—season with salt, pepper, and grated nutmeg. Fold in crumbled Gorgonzola.
3. Toast Pine Nuts: Dry-fry pine nuts in a small frying pan over medium heat for about 1 minute until toasted. Remove from heat.
4. Assemble the Lasagne: Spread ¼ of the sauce in the bottom of a buttered 9 x 9 inches (23 x 23 cm) ovenproof dish. Add ⅓ of the spinach mixture, sprinkle with pine nuts, and cover with lasagne sheets. Repeat with ⅓ of the grated Mozzarella and pine nuts, followed by lasagne sheets. Finish with a final layer of pasta, the remaining sauce, and the rest of the Parmesan and Mozzarella.
5. Bake: Preheat oven to gas mark 4, 350°F (180°C). Bake on the middle shelf for 50-60 minutes until golden and bubbling. Let the lasagne settle for about 10 minutes before serving.

Recipe Tips

• Cook the Spinach Thoroughly: Make sure to cook the spinach until it’s fully wilted and tender. This helps to reduce excess moisture and prevents the lasagne from becoming watery.
• Squeeze Out Excess Liquid: After cooking, squeeze out as much liquid as possible from the spinach to avoid a soggy lasagne.
• Layer Evenly: Spread each layer of the spinach mixture and sauce evenly to ensure all parts of the lasagne cook uniformly and have balanced flavors.
• Toast Pine Nuts Carefully: Toast the pine nuts just until they’re golden to enhance their flavor. Be careful not to burn them, as they can turn bitter.
• Let It Rest Before Serving: Allow the lasagne to rest for about 10 minutes after baking. This helps the layers set and makes it easier to serve.

What To Serve With Spinach And Ricotta Lasagne?

This creamy Spinach and Ricotta Lasagne pairs well with a crisp green salad, garlic bread, roasted vegetables, or steamed broccoli. It can also be served alongside a simple tomato salad, sautéed mushrooms, garlic butter asparagus, or a side of mixed olives for a delicious dinner.

How To Store Leftovers Spinach And Ricotta Lasagne?

• Refrigerate: Let the leftover Spinach and Ricotta Lasagne cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: Allow the lasagne to cool completely before wrapping it tightly in plastic wrap or aluminum foil, and freeze for up to 3 months. To thaw, transfer the lasagne to the refrigerator overnight.
  

How To Reheat Leftovers Spinach And Ricotta Lasagne?

• In The Oven: Preheat your oven to 350°F (180°C). Cover the lasagne with foil and bake for 20-30 minutes, or until heated through. Remove the foil for the last 10 minutes to crisp up the top.
• In The Microwave: Place a portion of lasagne on a microwave-safe plate. Cover with a microwave-safe lid or wrap. Heat on high for 2-3 minutes, or until hot, stirring halfway through if needed.
• On The Stove: Reheat lasagne slices in a covered skillet over low heat for about 10-15 minutes, turning occasionally to heat evenly.

Delia Spinach And Ricotta Lasagne Nutrition Facts

Serving Size: 1 serving (based on 6 servings)

• Calories: 430
• Total Fat: 23g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 750mg
• Potassium: 450mg
• Total Carbohydrate: 37g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 20g

Try More Delia Smith Recipes:

• Delia Smith Marzipan Recipe
• Delia Lemon And Poppy Seed Cake
• Delia Smith Victoria Sponge
• Delia Smith Chunky Apple Cake