Nigella Spinach And Ricotta Lasagne

This Nigella Spinach and Ricotta Lasagne recipe is made with spinach, ricotta, Parmesan, mozzarella, and Gorgonzola cheese. Total prep and cook time is 90 minutes, serving 6. Enjoy a hearty and flavorful lasagne dish with this easy-to-follow recipe.

Try More Nigella Recipe:

• Nigella Pea And Asparagus Risotto
• Nigella Pea And Ham Risotto
• Nigella Chicken And Leek Pie

🧡 Why You’ll Love This Spinach And Ricotta Lasagne Recipe:

• 1. Simplicity: With easy-to-find ingredients and straightforward instructions, this recipe simplifies the lasagne-making process.
• 1. Rich Flavors: The combination of creamy ricotta, tangy Gorgonzola, and nutty Parmesan creates a symphony of rich flavors.
• 1. Nutritious Spinach: Packed with vitamins and minerals, spinach adds a healthy twist to this indulgent dish.
• 1. Versatility: Whether it’s a family dinner or a gathering with friends, this lasagne is versatile enough to please any crowd.
• 1. Satisfying Comfort Food: Nothing beats the comforting layers of pasta, cheese, and sauce in this classic Italian-inspired dish.

❓ What Is Nigella Spinach And Ricotta Lasagne Recipe?

Nigella Spinach and Ricotta Lasagne is a comforting Italian dish made from layers of fresh lasagne sheets, creamy ricotta, spinach, and a flavorful cheese sauce. It boasts a smooth and creamy texture with a delightful blend of savory flavors.

🍗 Nigella 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 (Parmigiano Reggiano), freshly grated (see recipe introduction)
• salt and freshly milled black pepper

For The lasagne:

• 1 lb 5 oz (600 g) young leaf spinach
• 8 oz (225 g) ricotta (see recipe introduction)
• 12 fresh lasagne sheets (weighing 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, coarsely grated
• salt and freshly milled black pepper

🍲 How To Make Nigella Spinach And Ricotta Lasagne

1. Make the Sauce: Put milk, butter, flour, and bay leaf in a saucepan. Heat and whisk until thick. Stir in Parmesan, remove bay leaf, cover with clingfilm.
2. Prepare Spinach: Remove stalks, wash leaves well, cook with butter and salt until tender. Drain, squeeze out liquid, chop finely.
3. Mix Filling: Combine spinach, ricotta, some sauce, salt, pepper, nutmeg, and Gorgonzola in a bowl.
4. Toast Pine Nuts: Dry-fry pine nuts in a pan until toasted, but not burnt.
5. Assemble Lasagne: Layer sauce, spinach mixture, pine nuts, and pasta sheets in a dish. Repeat layers, finishing with pasta, sauce, Parmesan, and Mozzarella.
6. Bake: Cook in preheated oven at 350°F (175°C) for 50-60 minutes until golden and bubbling. Let it rest for 10 minutes before serving.

💭 Recipe Tips:

• Use fresh spinach instead of frozen to avoid excess water content and maintain optimal texture.
• Don’t skimp on seasoning; ensure each layer is adequately seasoned with salt and freshly ground black pepper.
• Opt for quality cheeses like Parmesan, mozzarella, and Gorgonzola for a rich and flavorful lasagne.
• Be cautious with nutmeg; a little goes a long way, so grate it sparingly to avoid overpowering the dish.
• Allow the lasagne to rest for 10-15 minutes after baking to ensure easier slicing and serving without falling apart.

🥙 What To Serve With Spinach And Ricotta Lasagne?

Serve Spinach and Ricotta Lasagne with a side salad of mixed greens tossed in a balsamic vinaigrette, pair it with garlic bread or crusty Italian bread for dipping, enhancing the meal with complementary flavors and textures.

🎚 How To Store Leftovers Spinach And Ricotta Lasagne?

• Refrigerator: To store Leftovers Spinach And Ricotta Lasagne cover it tightly with aluminum foil or plastic wrap and refrigerate for up to 3 days.
• Freezer: For freezing, wrap Leftovers Spinach And Ricotta Lasagne tightly in foil or freezer-safe containers and store for up to 3 months.

🥵 How To Reheat Leftovers Spinach And Ricotta Lasagne?

• In The Microwave: Cover Leftovers Spinach And Ricotta Lasagne with a damp paper towel, then heat on high for 6-7 minutes, checking and stirring halfway through.
• In The Oven: Wrap in foil Leftovers Spinach And Ricotta Lasagne and bake at 350°F (175°C) for 15-20 minutes until heated through.

FAQ’S

Try More Nigella Recipe:

• Nigella Rice Salad
• Nigella Prawn And Mango Curry
• Nigella Watermelon And Feta Salad

Nigella Spinach And Ricotta Lasagne Nutrition Facts

Amount Per Serving

• Calories: 350
• Protein: 15 grams
• Carbohydrates: 25 grams
• Fat: 20grams
• Fiber: 3grams
• Sodium: 600 milligrams