BIG TONI’S ITALIAN KITCHEN

Popeye’s Pasta (Spinach and Ricotta Lasagne)                 Nov 2017

Spinach and Ricotta Lasagne

​

My son Toby’s girlfriend is a vegetarian, so when she eats with us we have to think a little harder about the food we serve. Not a problem but it does make one consider how meat is produced and how much of it some of us eat.

​

So we have decided to eat three no-meat meals a week, I don’t want to call them vegetarian as one or more of them may contain fish. However the next recipe is vegetarian and is enjoyed by everyone omnivores, pescetarians and vegetarians alike.

​

Jane, my better half is working quite late at the moment and when she gets home wants something light to eat. This dish is perfect for a light supper as you don’t have to digest heavy meat but does not disappoint on flavor or meal satisfaction.

​

​

For 6 people you will need: 

​

  •     70g  butter
  •     100g Parmesan cheese
  •     150g Romano cheese (hard, salty Italian cheese, often used for grating,

    made out of sheep's milk) available at Sainsbury's. Or a good Chedder.

  •     50g plainflour
  •     800ml milk
  •     fresh bay leaf
  •     800g spinach
  •     200g ricotta cheese
  •     1 whole nutmeg 
  •     300g fresh lasagne sheets

​

How to make:

​

Preheat your oven to 180C

​

Melt 50g of the butter in a pan and whisk in the flour, cook for  2 minutes, then whisk in the milk to make a sauce. Add the bay leaf, season and simmer for 5 minutes, Season then put aside.

​

Put the spinach, in a pan and wilt with the remaining 20g butter. When wilted, drain and, when cool enough to hold, squeeze out as much of the green liquid as you can.

​

Chop the spinach and mix with the ricotta, a splash of the white sauce and a  generous grating of nutmeg. Season.

​

In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan and Romano or Chedder. Finish with a layer of pasta topped with sauce and more Parmesan.

​

Bake for 30 minutes,  till golden and crisp on top.

​

Serve with a green salad.

​

Contact Big Toni by clicking here:

​

Return to Recipes

Jason’s Wine recommendations

A Trebbiano d’Abruzzo is a good combination

This tasty dish requires a wine that can work with both spinach and it’s cheesy heart.

Spinach and Ricotta Lasagne – This tasty dish requires a wine that can work with both spinach and it’s cheesy heart. A Trebbiano d’Abruzzo is a good combination and can stand up to the flavours and with good acidity harmonises well. Farnese Trebbiano 2016 at Laithwaites - £9.00