Spinach & Ricotta Broken Lasagne #recipe #cooking

Spinach & Ricotta Broken Lasagne

Serves 6
484 kcals
23.8g protein

Tomato Sauce
– 2 garlic cloves
– 1 red onion
– 2 tins chopped tomatoes @muttipomodoroit – 1 tsp dried oregano
– 1/2 tsp chili flakes (optional)
– 1 tsp caster sugar
– Salt and pepper
– 14 dried lasagne sheets (around 280g)

Spinach mixture
– 500g spinach
– 250g ricotta
– Salt and pepper

Béchamel Sauce
– 40g plain flour
– 40g butter
– 400ml whole milk
– Sprinkle of nutmeg
– Salt and pepper

Top with
– 150g grated cheese
– I used a cheddar and mozzarella mix Ingredients
– Finely diced the onion and garlic and add to a hot pan with a little oil and sauté for a couple of minutes until soft. Add the dried oregano and chilli flakes and cook for a further minute. Now the tinned tomatoes. Fill one tin with water and also add that to the pan along with the sugar and a good amount of salt and pepper and remove from the heat.

– Bring a large saucepan of water to the boil with a good pinch of salt. Add the spinach, cook for one minute, then remove and add to a large bowl of iced water. Using your hands, squeeze out all of the water from the spinach and put the spinach into a large mixing bowl. Stir through the ricotta cheese with a good pinch of salt and pepper.
– Break up the lasagna sheets and add them to the tomato sauce and stir. Then roughly stir through the spinach and ricotta mixture.
– To make the béchamel, Melt the butter in a saucepan on a medium heat and then add the flour and Cook for a couple of minutes continuously whisking, it will turn into a dough like mixture. Now add The milk bit by bit, thoroughly whisking after each bit is added until smooth. Once all the milk has been added turn the heat up slightly and continuously stir, the sauce will start to thicken up. You want to get it to the consistency of custard. Remove from the heat and stir in a sprinkle of nutmeg and a good amount of salt and pepper.
– Pour all of the bechamel sauce over the pasta mixture, then top with the grated cheese & Bake 200°C for 40 minutes until the top is golden brown.

– I like to serve mine with an extra grating of Parmesan, drizzle of extra virgin olive oil and some fresh basil.