This lasagna is prepared with delicious ricotta. It turns out very tasty and healthy because ricotta contains a lot of calcium. In addition, there is a lot of hard cheese and vegetables.
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Pasta |
| Cuisine | Italian |
Ingredients
Ingredients- Ready dry lasagne sheets 68 g
- Parmesan cheese 40 g
- Ricotta cheese 125 g
- Fresh spinach leaves 200 g
- Cherry tomatoes 300 g
- Garlic 1 piece
- Shallots 2 g
- Capers 16 g
- Thyme 3 g
- Milk 200 ml
- Butter 10 g
- Wheat flour 12 g
- Olive oil 15 ml
- Mozzarella cheese for pizza 25 g
Instructions
- Cut the cherry in half, place on a baking sheet, cut up, sprinkle with thyme leaves and bake at 180 degrees for 15 minutes.
- Boil lasagna leaves in boiling water for 3 minutes, cool the leaves in a bowl of cold water, remove and pat dry with a towel.
- Chop the shallots and garlic into small cubes and fry in olive oil for 2 minutes until the onions are transparent, set aside.
- Fry the spinach in olive oil over high heat for 2 minutes, drain the liquid, mix with the fried onions and garlic.
- In a saucepan, melt the butter and saute the flour over medium heat for 20 seconds; add milk, bring to a boil, stirring constantly; remove from heat, add grated mozzarella and half grated parmesan, salt, and pepper, add finely chopped capers, stir until smooth.
- Spread 2 tablespoons of sauce over the bottom of the mold, put a leaf of lasagna on top, put 1/3 of the tomatoes, spinach, and ricotta on top, cover with 2 tablespoons of sauce, and so on in layers until the last sheet.
- Spread the remaining sauce over the top of the lasagna, sprinkle with Parmesan and bake for 20 minutes; let cool for 10 minutes, and serve.
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