Lasagne with herbs

Here is the recipe for lasagna with herbs, a rich and flavorful dish that brings the tastes of Italian spring to the table.

Ingredients

• 250 g of fresh lasagne (egg pasta)
• 500 g of greens (spinach, chard, or a mix of both)
• 300 g of sheep’s milk ricotta
• 100 g of grated Parmesan cheese
• 1 clove of garlic
• Nutmeg as needed
• Salt and pepper as needed
• Extra virgin olive oil
• Béchamel sauce (about 500 ml)
  • 500 ml of milk
  • 50 g of butter
  • 50 g of flour
  • Nutmeg as needed
  • Salt as needed

Preparation

1. Start by cleaning the greens, washing them well and then sautéing them in a pan with a clove of garlic and a drizzle of extra virgin olive oil. Once wilted, roughly chop them.
2. In a large bowl, mix the chopped greens with the ricotta until you have a uniform mixture. Add salt, pepper, and a grating of nutmeg, then mix well.
3. For the béchamel sauce, melt the butter in a saucepan, add the flour and cook for a couple of minutes, stirring constantly. Gradually pour in the hot milk, continuing to stir to avoid lumps. When the béchamel is thick, remove from the fire and season with salt and nutmeg.
4. Prepare a baking dish greased with a bit of oil or butter and begin to assemble the lasagna. Put some béchamel on the bottom, then a layer of lasagna, some of the greens and ricotta mixture, and a sprinkling of Parmesan.
5. Repeat the layers until all ingredients are used, ending with béchamel and Parmesan.
6. Bake in a pre-heated oven at 180 °C for about 30-40 minutes or until the surface is golden brown and crispy.
7. Let the lasagna rest for a few minutes before serving.

Curiosity

Lasagne with herbs is a springtime and lighter variant of the classic lasagne with ragù. In some regions of Italy, especially in the north, greens are often used to stuff tortelli and ravioli, or even as a filling for other baked pasta dishes. They are a great way to enjoy seasonal vegetables in a substantial and rewarding way.