Spinach Lasagna with Ricotta and Parmesan

Preparation

• 1
  Heat the sunflower oil in a pan and sauté the finely diced onion until translucent.
• 2
  Add the pressed garlic and fry briefly until it releases its aroma.
• 3
  Add the baby spinach and let it wilt. Season with salt and pepper, then let it cool.
• 4
  In a bowl, combine ricotta, the egg, one-third of the grated Parmesan, and the spinach mixture. Season with nutmeg, salt, and pepper.
• 5
  For the béchamel sauce, melt the butter in a saucepan, add the flour, and stir constantly to make a light roux.
• 6
  Gradually add the milk, stirring constantly, until a smooth, thick sauce forms.
• 7
  Season the sauce with salt, pepper, and a pinch of nutmeg. Finally, stir in the finely chopped basil.
• 8
  Grease a baking dish with a little butter.
• 9
  Spread some béchamel sauce on the bottom of the dish and layer with lasagna sheets.
• 10
  Spread a portion of the spinach-ricotta mixture over the lasagna sheets, pour some béchamel sauce over it, and continue with the next layer of lasagna sheets.
• 11
  Repeat the process until all ingredients are used up. The last layer should consist of béchamel sauce, sprinkled with the remaining Parmesan.
• 12
  Bake the lasagna in a preheated oven at 180 °C (top/bottom heat) for approx. 40–50 minutes, until the surface is golden brown and the pasta is tender.