Baked lasagna with vegetables
Instructions
Clean and Wash spinach, Cook al dente in salted water or steaming, drain, chop, season with a pinch of chili powder and carefully fold the ricotta.
With the cooking water of spinach prepare a white sauce mixing the flour and olive oil, adding water a little at a time to fold without lumps and seasoning with thyme.
Cook lasagna in plenty of boiling salted water, a few at a time, by adding 1 tablespoon of olive oil to prevent sticking.
Take them out as the water, wet stendetele on a napkin and then place in layers in a baking sheet greased with oil, alternating layers of ricotta and spinach and layers of tomato sauce.
Between a layer and the other add some grated Parmesan, bits of fontina and a few tablespoons of bechamel.
Put in oven at moderate heat for about 30 minutes and, if the foreign object damage drying excessively lasagna, add tomato sauce very runny.
Ingredients and dosing for 4 persons
- 500 g of spinach
- 250 g of fresh ricotta
- 400 g of type pasta lasagne integrali
- Red chili powder
- A few tablespoons of grated parmesan cheese
- 300 g of tomato sauce
- 100 g of fontina cheese
- Olive oil extra virgin
- Salt
- For the sauce:
- 50 G = = Wholemeal wheat flour Type 2
- 20 cl of cooking water spinach
- Olive oil extra virgin
- Thyme