Lasagne alla fiorentina (épinards ricotta)

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Lasagne alla fiorentina (épinards ricotta)

Lasagne alla fiorentina (épinards ricotta)

Number of people

1 kg fresh spinach or 500 g frozen spinach

100 g grated parmesan cheese

500 g ricotta cheese (2 jars)

200 g of dry lasagna (more or less, it depends on the dish, how you arrange it... anyway, one box is more or less enough)

4 tablespoons of olive oil

1 bunch chopped basil


1 clove of garlic



Preparation: 20 min
Cooking time: 35 min
Step 1
Chop and cook the spinach (microwave if frozen).
Step 2
Mix them with the ricotta cheese, and add the chopped garlic clove, 2 tablespoons of olive oil, chopped basil and nutmeg.
Step 3
In a dish put a layer of mixture, then lasagna, and so on to finish with a layer of lasagna.
Step 4
Spread 2 tablespoons of olive oil, then the parmesan cheese to gratinate.
Step 5
Put in the oven at 180°C (thermostat 6) for about 30 minutes.
Author's note
Italian "lasagna" does not take a plural "d" because it is already plural! "una lasagna", "due lasagne"... These lasagna are called "alla fiorentina" (Florentine) because spinach is very popular in the Tuscany region. This is why we will notice that spinach dishes are often called "Florentine"...

I add my grain of salt

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