Description
A delicious and comforting spinach and pine nut lasagne featuring layers of creamy white sauce, tender spinach and ricotta filling, and crunchy pine nuts, baked to golden perfection. This vegetarian Italian-inspired dish is perfect for a hearty family meal.
Ingredients
Scale
For the White Sauce
- 85g butter
- 85g plain flour
- 4 bay leaves
- 1½ litres milk
- Salt, to taste
- Black pepper, to taste
- Good grating nutmeg, to taste
For the Filling
- 2 onions, finely chopped
- 1 tbsp olive oil
- 700g fresh spinach leaves
- 250g ricotta cheese
- Most of 85g parmesan or vegetarian alternative, finely grated (reserving some for topping)
- Salt and pepper, to season
Other Ingredients
- 250–300g dried lasagne sheets
- Remaining parmesan or vegetarian alternative (from 85g), for topping
- 50g pine nuts
Instructions
- Prepare the White Sauce: In a large saucepan, melt the butter and stir in the plain flour to form a paste. Cook for a couple of minutes, then add the bay leaves. Gradually whisk in the milk a little at a time until the sauce is smooth. Bring it to a gentle bubble and cook for a few minutes more until thickened. Season the sauce with salt, pepper, and freshly grated nutmeg. Remove the bay leaves and cover the sauce with cling film directly on the surface to prevent a skin from forming. Set aside until needed.
- Cook the Onions and Wilt the Spinach: Heat the olive oil in a pan and gently cook the finely chopped onions until very soft and translucent. Meanwhile, place half of the fresh spinach leaves in a large colander and pour boiling water over them to wilt. Repeat with the remaining spinach. Allow the spinach to cool slightly, then squeeze out as much excess water as possible. Roughly chop the wilted spinach.
- Make the Spinach Filling: Combine the chopped spinach with the cooked onions, ricotta, a small ladle of the white sauce, and most of the grated parmesan cheese in a bowl. Season well with salt and pepper and mix thoroughly until well combined.
- Preheat the Oven and Assemble the Lasagne: Preheat your oven to 200°C (180°C fan) or gas mark 6. Spread a quarter of the white sauce evenly over the base of a large baking dish. Dollop a third of the spinach mixture over the sauce, then cover with a layer of dried lasagne sheets. Repeat these layers two more times – quarter of the sauce, third of the spinach filling, and lasagne sheets each time.
- Finish the Assembly and Bake: Pour the remaining white sauce over the final layer of lasagne sheets and scatter over the remaining parmesan. Bake the lasagne for 40 to 50 minutes until cooked through and golden on top. About 10 minutes before the lasagne is done, scatter the pine nuts over the top so they toast slightly during the final baking stage.
Notes
- For a vegetarian alternative to parmesan, use a vegetarian hard cheese or a plant-based substitute if preferred.
- Make sure to thoroughly squeeze out excess water from the spinach to prevent a watery lasagne.
- Pine nuts add a lovely crunch and toasty flavor; toast them separately if preferred before adding.
- Let the lasagne rest for 10 minutes after baking to set before serving.
- Adjust seasoning carefully as the cheese adds saltiness.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: spinach lasagne, pine nut lasagne, vegetarian lasagne, Italian recipe, baked pasta, ricotta spinach pasta bake
