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Divine spinach lasagna with ricotta

2024. 04. 23.

The softness of the fresh spinach, the creamy texture of the ricotta and the refined taste of the spicy tomato sauce create a wonderful harmony on the plate.

This dish is not only tasty but also nutritious, retaining the traditional richness of lasagna while being light and fresh. Our recipe is from the Ankarsrum recipe book.

Lasagna dough

500 g durum wheat flour

7 eggs

3.5 tablespoons of oil

Tomato sauce

2 tablespoons of olive oil

1 onion

3 cloves of garlic

1 teaspoon dried thyme

1 teaspoon dried basil

½ teaspoon cayenne pepper

3 tablespoons of tomato paste

1 tablespoon of white wine vinegar

400 g of tomato sauce

100 g of water

1 tablespoon of honey or 1 teaspoon of sugar

Salt and black pepper

20 g of fresh basil

Bechamel

3 tablespoons of butter

500 g of milk

100 g tejszín

½ teaspoon of salt

1 ml of white pepper

½ teaspoon of allspice

Spinach ricotta filling

200 g of ricotta

200 g of fresh spinach leaves

½ teaspoon of salt

Black pepper

120 g grated cheese

1. Assemble your Ankarsrum stand mixer with the stainless steel bowl and dough roller. To make the dough, put the flour in the bowl, then start the machine at a low speed. Gradually add the eggs, then pour in the oil. If necessary, pull the dough knife the center of the bowl to help the ingredients come together better. When the dough is ready, set the kneading arm 1 inch from the side of the bowl. Set the timer for 8 minutes and let the machine knead.

2. After the dough is ready, place it on a floured baking surface and knead it by hand for a short time. Cover and rest in the refrigerator for at least 30 minutes.

3. Next, make the tomato sauce. Chop the onion and garlic, then fry them in olive oil in a pan. Add the tomato paste, spices and vinegar, then simmer for a few minutes. Add the tomato juice, water and honey, then cook on medium heat for about 30 minutes. Season with salt and black pepper, then stir in the fresh basil.

4. Melt the butter in a pan for the bechamel sauce. Add the flour and mix for about 30 seconds. Slowly pour in the milk and mix until smooth. Reduce heat and add salt, white pepper and cloves. Cook until creamy. Be careful not to burn.

5. For the spinach ricotta filling, mix all the ingredients in a bowl.

6. Lay the machine on its side and assemble it with the pasta roller. Cut the dough into smaller pieces and roll out each piece so that it is approx. 2 mm thick, and max. 8-10 cm wide. Let the lasagna sheets rest on a damp towel so they don't dry out, then cut them with scissors to the right size for your baking tray.

7. Preheat the oven to 180°C. Layer the ingredients: start with the tomato sauce and bechamel, then the lasagna sheets, then the ricotta filling, lasagna sheets again, and so on. Top with tomato sauce, béchamel and grated cheese.

8. Bake for about 20-25 minutes, then serve with fresh basil!

Visit our weboldalunkra, where you can choose from many delicious recipes, and order your Ankarsrum stand mixer, so that you can easily prepare the most delicious pasta!