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No. 0281 Italian Free recipe

Spinach and Ricotta Lasagna with Charred Broccolini

Thin sheets of pasta are layered with garlicky spinach, lemony ricotta and a delicate bechamel, then baked until the edges set. Each square is crowned with charred broccolini, a curl of cucumber and feathery dill, turning a comforting green lasagna into a dinner party plate with real flair.

4.4 from 55 cooks

Slice of spinach lasagna topped with broccolini, cucumber ribbon and dill with gold fork
Photo: Christine Cleireny on Pexels
Prep
45 min
Cook
55 min
Total
1 hr 40 min
Serves
8
Level
Hard
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Method 7 steps

  1. Wilt the spinach with 1 tbsp olive oil and the garlic in a large pot over medium heat, about 4 minutes. Cool, squeeze out all the liquid and chop finely.

  2. Mix the spinach with ricotta, lemon zest, half the parmesan, salt and pepper.

  3. Melt the butter, whisk in the flour and cook for 1 minute, then gradually whisk in the warm milk. Simmer for 5 minutes until it coats a spoon, and season with nutmeg and salt.

  4. Heat the oven to 375 F. Spread a little bechamel in a 9 by 13-inch dish, then layer pasta, spinach ricotta and bechamel, repeating four times and ending with bechamel and parmesan.

  5. Cover with foil and bake for 30 minutes, then uncover and bake 20 minutes more until bubbling and set. Rest for 15 minutes before slicing into neat squares.

  6. Toss the broccolini with the remaining oil and salt and char in a hot skillet for 4 to 5 minutes until tender with blackened tips.

  7. Top each lasagna square with broccolini, a rolled cucumber ribbon and a sprig of dill.

Tap a step to mark it done.

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