Ricotta Lasagna

Here is the recipe for ricotta lasagna, a delicious dish and a lighter alternative to the traditional Bolognese lasagna.

Ingredients

• Lasagna sheets (fresh or dry that require pre-cooking)
• 500 g of ricotta
• 200 g of cooked and squeezed spinach (optional)
• 100 g of grated Parmesan cheese
• 250 ml of bechamel sauce
• Salt and pepper to taste
• Nutmeg (optional)
• Butter for the baking dish
• 150 g of mozzarella cut into thin slices (optional)

Preparation

1. If you are using dry lasagna that requires pre-cooking, cook it in plenty of salted water following the instructions on the package, then drain and lay them out on a clean cloth to remove excess water.
2. If you wish to add spinach, mix it with the ricotta in a bowl. Add salt, pepper, and a grating of nutmeg to your taste.
3. In a previously buttered baking dish, lay down a first layer of lasagna sheets.
4. Spread over a layer of ricotta mixture (and spinach if using), then a sprinkle of Parmesan, and a few slices of mozzarella if you have chosen to include it.
5. Proceed with another layer of lasagna sheets and repeat the operation until all the ingredients are used up, finishing with a layer of lasagna.
6. Cover the last layer with the bechamel sauce and a generous sprinkle of grated Parmesan cheese.
7. Bake in a preheated oven at 180 °C for about 40 minutes or until the surface becomes golden brown and crispy.
8. Let the lasagna rest for a few minutes before serving.

Fun fact

Ricotta lasagna is a lighter variant compared to the classic version with ragù. It’s a suitable dish for those who prefer milder flavors or for those following a vegetarian diet if excluding meat and bechamel sauce. This type of lasagna is also very much appreciated for its simplicity and quick preparation.

You can make this dish even more Italian by adding typical ingredients such as fresh basil or tomato for a touch of freshness and color. Enjoy your meal!