Spinach, Ricotta, and Parmesan Lasagna

Instructions

• 1
  In a large pan, heat the oil and sauté the finely chopped onion until translucent.
• 2
  Add the crushed garlic and sauté briefly until fragrant.
• 3
  Add the baby spinach leaves and let them wilt. Season with salt and pepper, then let the mixture cool slightly.
• 4
  In a bowl, mix the ricotta cheese, egg, one-third of the Parmesan, and the spinach mixture. Add nutmeg, salt, pepper, and mix well.
• 5
  For the béchamel sauce: in a saucepan, melt the butter, add the flour, and stir continuously to obtain a light roux.
• 6
  Gradually pour in the milk, stirring constantly with a whisk, until you get a smooth and fairly thick béchamel sauce.
• 7
  Season the sauce with salt, pepper, and a pinch of nutmeg. Finally, incorporate the freshly chopped basil.
• 8
  Grease an ovenproof dish with a little butter.
• 9
  Spread a thin layer of béchamel sauce on the bottom of the dish, then place a layer of lasagna sheets.
• 10
  Over the lasagna sheets, spread some of the spinach and ricotta mixture, pour a little béchamel sauce, and continue with the next layer of sheets.
• 11
  Repeat the process until all ingredients are used. The last layer should be béchamel sauce, over which you sprinkle the remaining Parmesan.
• 12
  Bake the lasagna in the preheated oven at 180 °C for approximately 40–50 minutes, until the surface is golden and the lasagna sheets are tender.