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I love lasagna! Not only the classic one (which is adorable!) but lasagna in every variety. It’s such a great dish to experiment with different vegetables, herbs, spices, sauces and flavours. Take the combination of spinach and lemon for example: they are a dream couple of their own but add a great bechamel sauce, cheese and herbs and layer all that with lasagna sheets. The result is a creamy and savoury main course with well-balanced tartness. You’ll love it as much as I do! Here’s the recipe of a tasty spinach lemon lasagna:

Spinach lemon lasagna

Admittedly, preparation time is a bit longer as you’ll have to blanch the spinach and mix it with different ingredients to make one part of the filling. Additionally, you’ll need a classic bechamel sauce which also needs some time to make. However, the wonderful taste of this spinach lemon lasagna rewards you for all the effort.

Ingredients

lasagna sheets
1/2 bunch of basil
1 quarter slice fermented lemon
4 tbsp
2 spring onions
300 g fresh spinach
400 g ricotta
salt
pepper
30 g butter
30 g flour
freshly grated nutmeg
300 ml vegetable broth
300 ml milk
200 g grated cheese (parmigiano, gouda or similar)

Instructions

For the spinach-ricotta filling

1. Bring a pot of water to the boil. In the meantime, wash the spinach and blanch it for one minute in the boiling water. Drain in a sieve and rinse with cold water.
Wash the spring onions and slice them.

2. Roughly chop the basil and the lemon and puree it in a food processor together with 3 tbsp olive oil.

3. In a bowl, mix the spinach and onions with ricotta and the basil-lemon puree. Add salt and pepper to taste but be careful with the salt as the lemons are salty already.

For the bechamel sauce

4. Melt the butter and slowly bend in the flour. Slowly add the vegetable broth while constantly stirring. Make sure that no lumps form! Add the vegetable broth and let it come back to the boil briefly. Add salt, pepper and nutmeg to taste, add half of the grated cheese and stir until it’s melted.

Assemble the lasagna

5. Preheat the oven to 180 °C (fan oven: 160 °C). Grease an oven dish and layer lasagna sheets, spinach-ricotta mix and bechamel sauce in that order until the mix and the sauce are used up. The last layer is sauce. Sprinkle the remaining cheese on top of the dish and bake it in the oven for 30 – 40 minutes.