Tuesday, February 09, 2010

Riccota and spinach lasagne

My pasta making machine was having a holiday for quite a while so today I decided to stop that and make lasagne. Many Lithuanian friends of mine will once again say that it could be made a bit 'more serious' by adding some meat to it, but I know that meatless dishes can be serious on their own and taste really good. The only drawback with the dish was that kitchen gets a little messy. Actually it took less time to actually prepare the lasagne than to do all the clean up. But once in a while... why not!

What we need:

for the lasagne sheets:

300 gr of flour
a pinch of salt
3 eggs

for the besamel sauce:

1 tbsp of butter
4 tbsp of flour
500 ml of milk
salt and pepper
a good pinch of nutmeg
1 bay leaf
a handful of grated cheese

for the filling

200 gr riccota cheese
200 gr of boiled and chopped spinach
3 cloves of garlic
60 gr of grated cheese ( mozzarela would be perfect)

What we have to do:

1. Make pasta dough by mixing all the ingredients and rolling out the sheets. Cut into the squares to match your baking dish. Boil them into salted water for 3 minutes and set them aside.
2. Make besamel sauce by melting butter, then add mixed milk and flour, add the spices and mix until it starts boilng and gets thicker. Then add a handful of cheese. In this case permesan would be the best option.
3. Start assembling lasagne by puting some besamel sauce into the baking dish, then add one sheet of lasagne, then spread some riccota, spinach and some crushed garlic, then add some besamel sauce, repeat until you finish the ingredients or the dish is full. To finish, put the last lasagne sheet, pour some besamel sauce and add some grated cheese. Bake in 180C oven for 35-40 minutes until the top gets golden and crispy. Enjoy!

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