Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Lasagne with spinach and ricotta
In this tender spring version with fresh spinach, lasagne is more than digestible!
Cooking time: 1 hour 30 minutes
For the layers
| Ingredients (6 servings) | ||
|---|---|---|
| 500 | g | Lasagne sheets |
| Parmesan for sprinkling | ||
For the filling
| Ingredients (6 servings) | ||
|---|---|---|
| 1 | kg | Spinach leaves |
| 4 | Garlic cloves | |
| 1 | Onion | |
| 650 | g | Ricotta |
| 2 | Eggs | |
| 80 | g | Grated parmesan |
| Butter | ||
| Salt | ||
| Pepper | ||
For the béchamel
| Ingredients (6 servings) | ||
|---|---|---|
| 40 | g | Butter |
| 20 | g | Flour |
| 750 | ml | Milk |
| Salt | ||
| Nutmeg, grated, to taste | ||
- Soak the lasagne sheets in plenty of water. Preheat the oven to 180 °C.
- For the filling, briefly collapse the spinach in boiling salted water and squeeze well. Briefly sauté the garlic and onion in a little butter and add to the spinach. Season well with salt and pepper. Finely chop with a knife or puree in a food processor.
- Mix the ricotta, eggs and cheese well and then fold in the spinach mixture.
- Melt the butter for the béchamel. Sprinkle in the flour and stir constantly until golden. Pour in the milk, bring to the boil while stirring and allow to thicken briefly. Remove from the heat and stir in the salt and grated nutmeg.
- Cover the base of an ovenproof dish with a little béchamel, then place the lasagne sheets on top, overlapping slightly, and cover with the spinach and ricotta mixture. Repeat until all the pasta sheets have been used up. Cover the last layer of pasta again with the ricotta mixture and béchamel and sprinkle with plenty of grated Parmesan.
- Bake in the preheated oven until the lasagne is nicely browned, about 40 minutes. Serve with a fresh green salad.
Tip:
Falstaff wine recommendation
Pinot Blanc Kalk & Schiefer Leithaberg DAC 2024
Kirchknopf, EisenstadtThis puristic, easy-drinking Pinot Blanc has a scent of yellow apples and pronounced citrus notes. On the Leithaberg, it thrives optimally on calcareous and slate soils. Spontaneous fermentation and gentle stainless steel ageing emphasize the terroir.
weinco.at, 11,99 Euro
