Lasagne sheets layered with spinach, ricotta and cheese filling

Ingredients

For The Béchamel Sauce

• 4 tbsp butter
• 3 tbsp flour
• 2½ cups milk
• ½ cup parmesan cheese (a little more to garnish)
• ½ cup cheddar cheese
• ½ cup cream
• salt, to taste
• pepper, to taste

For The Lasagne Filling

• a big bunch of spinach
• 1 tbsp olive oil
• 2 cloves of garlic
• 1 onion, chopped fine
• salt, to taste
• 1 tsp pepper
• 2 cups ricotta cheese

To Cook The Lasagne Sheets

• water, as per the instructions on the lasagne sheets
• 9 lasagne sheets
• salt, as needed

To Assemble The Lasagne

• 1 tbsp olive oil
• 1/4 cup cheddar cheese
• a handful of breadcrumbs

Method

Step 1: To Make The Béchamel Sauce

(1) To a pan, add the butter and flour. Stir the butter and flour in till it thickens a little.

(2) Add the milk. Keep stirring till you see the sauce start to thicken.

(3) Add the parmesan cheese, cheddar cheese and cream and mix everything together. 

(4) Keep stirring continuously. After a couple of minutes, the sauce should thicken considerably.

(5) To check when the sauce is done, dip a spoon into the sauce. It should be able to coat the back of a spoon.

(6) Add the salt, and pepper and take it off the heat. 

(7) Transfer to a clean bowl to cool down. 

Step2: To Make The Lasagne Filling

(8) Wash and roughly chop the spinach, and set aside. 

(9) To a pan, add the olive oil.

(10) Once the oil is hot, add the garlic, onions and spinach. Saute for a few minutes. 

(11) Add the salt and pepper and give it a good mix.

(12) Finally, add the ricotta. stir it in and take it off the heat.

Step3: To Cook The Lasagne Sheets

(13) To a clean pot, add the water and bring to a boil.

(14) Add the salt and stir it in the boiling water.

(15) Gently, add the lasagne sheets, till they are fully submerged in the water. 

(16) Cook per the instructions on the packet, drain off the excess water, and keep the lasagne sheets aside. 

Step4: To Assemble And Cook The Lasagne

(17) Grease an oven proof dish with olive oil.

(18) Gently pick up one lasagne sheet and layer it on the dish. Repeat with the next 2 lasagne sheets so that the bottom of the dish is covered completely.

(19) Add the spinach and ricotta mixture on top and spread it evenly.

(20) Sprinkle a little cheddar cheese and add the béchamel sauce. Spread it out evenly.

(21) Repeat the process for two more layers.

(22) Finally, top off with the breadcrumbs. 

(23) Bake in a pre-heated oven for 20-30 minutes or till the top browns. Serve hot.

Method (Step-by-Step)

This is the list of ingredients for the béchamel sauce.

In a pan, add the butter.

Next, add the flour.

Stir the butter and flour in till it thickens a little.

Then, add the milk. Keep stirring till you see the sauce start to thicken.

Then, add the parmesan cheese.

Next, add the cheddar cheese.

Add the cream and mix everything together. 

Keep stirring continuously. After a couple of minutes, the sauce should thicken considerably.

To check when the sauce is done, dip a spoon into the sauce. It should be able to coat the back of a spoon.

Add the salt.

Then, add the pepper and take it off the heat.

Transfer to a clean bowl to cool down. 

Once the sauce has completely cooled down, you can store it in an airtight container in the fridge for almost a week.

This is a list of ingredients for the lasagne.

Wash and roughly chop the spinach, and set aside. 

In a pan, add the olive oil.

Then, add the garlic.

Next, add the onions.

Then, add the spinach.

Saute for a few minutes. 

Next, add the salt.

Then, add the pepper and give it a good mix.

Finally, add the ricotta.

Stir it in and take it off the heat.

Take a clean pot.

To that add water.

Bring to a boil and add a little salt.

Stir it in the boiling water.

Gently, add the lasagne sheets.

They will slowly completely submerge in the water.

Cook per the instructions on the packet, drain off the excess water, and keep the lasagne sheets aside. 

Grease an oven proof dish with olive oil.

Gently pick up one lasagne sheet and layer it on the dish.

Repeat with the next 2 lasagne sheets so that the bottom of the dish is covered completely.

Add the spinach and ricotta mixture on top.

Spread it evenly.

Sprinkle a little cheddar cheese.

Add the béchamel sauce.

Spread it out evenly.

Repeat the process for one more layer. You can also add breadcrumbs on top.

Bake in a pre-heated oven for 20-30 minutes or till the top browns.

Serve hot.