Spinach and Ricotta Lasagne

Spinach Lasagne

Spinach Lasagne


 
I thought I’d share a recipe for a goat’s ricotta, mushroom and spinach lasagne that I made over the weekend, with you, it layers just beautifully. This made a huge dish to feed around 8 people so half the recipe if you don’t want to make a whole tray of lasagne.
Ingredients:
+- 500g spinach – I used 2 packets but a little more or a little less wouldn’t have made a difference.
600 – 750g  ricotta or buffalo mozzarella
250g brown or white mushrooms – actually any type of mushroom will work with this – diced or sliced
2 -3 cloves garlic – finely chopped – not pressed
1 packet lasagne sheets
Fresh nutmeg to grate or ground if you can’t find whole nutmeg.
Approx. 200g of an alternate cheese – mozzarella, or pecorino or cheddar or Gouda. Note – the goat peter ‘Grison’ which is a pecorino style cheese would work well with this. I didn’t have any over the week-end regrettably as the Grison is one of the most beautiful cheeses I’ve ever come across – truly – it’s ‘oaky’ and ‘nutty’ and full-bodied and exceptionally creamy. Also try the Buffalo Mozzarella – it would work beautifully with this.
For the béchamel sauce
·         1 litre milk
·         100g butter
·         100g flour – I used Eureka stone-ground cake flour.
Method:
·         First wash your spinach well and chop it all up. You can either quickly boil it for 5 minutes or steam it for 15.  I used the steamer but it was crammed full which is why it needed a good 15 minutes.
·         Heat some olive oil in a pan and toss the garlic and mushrooms in the oil and fry the mushrooms until they are tender and most of the water has evaporated out of them.
·         Drain the spinach and put it inside a dry tea towel, rolling it up so that you can wring the tea towel and wring all the water out of the spinach.
·         When the spinach has had the water wrung out of it – throw it into a food processor with the garlic and mushrooms mixture and the ricotta and some salt and pepper. It will form a ‘thick-ish’ kind of paste.
Then make your béchamel sauce:
Melt the butter in a pan – using a manual whisk, whisk in the flour until it forms a ball – cook this ‘bally’ mixture for about 5 minutes and then start slowly adding milk – each time – whisking the milk to incorporate into your roux, keep adding milk slowly until you have a thick and creamy white sauce, once all the mixture is incorporated, leave to cook for a further 10 minutes on a low heat.
Boil some water in your kettle and pour into a large tray with a splash of oil. Put your lasagne sheets into the water for a couple of minutes, just to soften so that you can cut them to fit your dish as needed.
Assemble
On the base of your lasagne dish – blob some of the béchamel sauce and arrange your first layer of lasagne sheets. Then spoon over the spinach and ricotta paste until it makes a layer over the lasagne sheets –  pour over some béchamel sauce – dot with your grated cheese – grate some nutmeg over that, salt and pepper and then another layer of lasagne sheets and continue until the top. This made enough for 4 layers for me so it was really deep and set well in the layers – just remember to keep enough white sauce to cover your top layer with at the end, you want to end with a layer of lasagne sheets and then a layer of béchamel sauce with more grated cheese on the top.
Pop into the oven at 180 degrees for 45 minutes or until it starts going all golden all top and serve!
 

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