Simple Lasagna Recipe With Ricotta Cheese

by Editorial Staff

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.


  • 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


  1. Cut the cherry in half, place on a baking sheet, cut up, sprinkle with thyme leaves and bake at 180 degrees for 15 minutes.
  2. 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.
  3. Chop the shallots and garlic into small cubes and fry in olive oil for 2 minutes until the onions are transparent, set aside.
  4. Fry the spinach in olive oil over high heat for 2 minutes, drain the liquid, mix with the fried onions and garlic.
  5. 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.
  6. 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.
  7. 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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