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Lasagna saccottini with ricotta and spinach

17/11/2023

Gladly! The lasagna saccottini with ricotta and spinach are an enveloping and tasty variant of the classic lasagna filling. Here I provide you with a recipe that you can follow to prepare them.

Ingredients

  • Fresh egg lasagna sheets
  • 250 g of cow’s ricotta
  • 300 g of fresh or frozen spinach
  • 100 g of grated Parmesan cheese
  • 1 egg
  • Nutmeg to taste
  • Salt to taste
  • Pepper to taste
  • Butter to taste, for greasing the baking dish
  • Ready-made or homemade béchamel sauce to taste
  • 100 g of mozzarella or fiordilatte

Preparation

  1. If you are using fresh spinach, wash them, sauté in a pan with a drizzle of extra virgin olive oil until they have reduced. If you are using frozen spinach, cook them according to the instructions on the package, then squeeze them to eliminate excess water.
  2. In a bowl, mix the ricotta with the lukewarm spinach, egg, grated Parmesan, a dash of nutmeg, salt, and pepper until you obtain a homogeneous mixture.
  3. Bring a large pot of salted water to a boil and cook the lasagna sheets for about 2 minutes or until they become malleable. Then remove the sheets, cool them under running water, and lay them out on a clean cloth.
  4. Take a lasagna sheet and place some of the ricotta and spinach mixture in the center, then fold that part of the lasagna into a square or a triangle, making sure to seal the edges well to prevent the filling from escaping during cooking.
  5. Butter a baking dish and arrange the saccottini side by side.
  6. Prepare the béchamel sauce or heat the ready-made sauce, then pour it over the saccottini until they are partially covered.
  7. Sprinkle the surface with chopped mozzarella or fiordilatte and more Parmesan.
  8. Bake in a preheated oven at 180 °C for about 20-25 minutes or until the surface is nicely golden and the béchamel sauce bubbles slightly.
  9. Serve the lasagna saccottini hot.

Trivia

Saccottini are a great idea to refresh the classic lasagna, while presenting an individual portion that makes the dish particularly suitable for formal dinners or for a buffet. Moreover, this preparation requires fewer layers of béchamel sauce and pasta, making the dish a bit lighter but equally delicious.

Lasagna saccottini with ricotta and spinach