Main dishes

Spinach & kale lasagna

Very different from the classical lasagna and it’s very good as well!

 

 

Spinach & kale lasagna

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Main dishes Italian
By Diana Du-Pont Luís Serves: 6
Prep Time: 20 min Cooking Time: 30 min Total Time: 50 min

Ingredients

  • 70 g unsalted butter
  • 50 g plain flour
  • 800 ml milk
  • 1 fresh bay leaf
  • 500 g spinach
  • 300 g kale
  • 400 g ricotta cheese
  • 1 whole nutmeg for grating or 1 tbsp of nutmeg powder
  • 250 g fresh lasagna sheets
  • 100 g Parmesan cheese
  • Crushed cashews

Instructions

1

Preheat the oven to 200ºC.

2

Melt 50g of the butter in a pan and whisk in the flour. Cook until it turns golden brown, 1-2 minutes and 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 until it coats the back of a wooden spoon. Turn off the heat.

3

Remove the stalks from the spinach and from the kale, then wilt with the remaining 20g butter in a covered pan. When wilted, drain, then, place in a blender and blend and add the ricotta cheese, mix.

4

In a baking dish, layer the lasagna sheets, white sauce, spinach/kale mixture. Before you put the last lasagna sheet, put some crushed cashews.

5

Finish with a layer of pasta topped with white sauce and parmesan cheese.

6

Bake for 30 minutes, or until golden.

7

Remove the lasagna from the oven and let stand for 10 minutes at least.

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