Lasagne épinards ricotta

Hey everyone, it is Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Lasagne épinards ricotta. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Lasagne épinards ricotta is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it's fast, it tastes yummy. They are nice and they look fantastic. Lasagne épinards ricotta is something that I have loved my whole life.

Many things affect the quality of taste from Lasagne épinards ricotta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lasagne épinards ricotta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lasagne épinards ricotta is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lasagne épinards ricotta estimated approx 40 min.

To get started with this recipe, we must prepare a few ingredients. You can cook Lasagne épinards ricotta using 14 ingredients and 9 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Lasagne épinards ricotta:

1. 6 feuilles de lasagnes (3 étages)
2. 250 g ricotta
3. 500 g épinards surgelés
4. 1 pointe de crème fraîche épaisse
5. Parmesan
6. 1/4 Oignon 🧅
7. 1 gousse ail 🧄
8. 1/2 échalote
9. Sel 🧂
10. Poivre
11. 50 g beurre 🧈
12. Farine
13. Lait 🥛
14. Muscade

Instructions to make to make Lasagne épinards ricotta

1. Dans une casserole, faites bouillir les épinards 15-20min.
2. Pendant ce temps, préparer le plat à gratin, beurré le.
3. Préparer la béchamel : dans une casserole, faites fondre le beurre, ajouter l’équivalence de farine en fonction du beurre fondu. Mélanger. Verser le lait en équivalence, mélanger bien pour éviter les grumeaux. Ajouter la ricotta. Puis, salée, poivrée, ajouter une pointe de muscade.
4. Essoré dans une passoire ou un tamis les épinards, les remettre dans la casserole puis les salés, poivrés et j’ajoute une pointe de crème fraîche épaisse (facultatif)
5. Dans une poêle, je dore les oignons, ails, échalotes émincées avec un léger filet d’huile d’olive. Ajoutez les aux épinards.
6. Dans le plat à gratin, mettre 2 feuilles de lasagnes, une couche d’épinards, une couche de béchamel à la ricotta, parsemer légèrement de parmesan. Répéter l’opération 2 fois à part égale. Sauf que la dernière opération, mettre une bonne couche sur le dessus de béchamel et parsemer si vous le souhaiter de parmesan. Salé, poivré.
7. Enfourner 20min à 180 degrés.
8. Régalez vous ! 🤤
9. Idéalement servie avec une salade.

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