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Le Chaudron recipe
Lasagnes aux épinards ricotta
Spinach and ricotta lasagna
⏱ 75 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
300 g (11 oz)dried lasagna sheets
1 kg (2.2 lb)fresh spinach
500 g (18 oz)ricotta
200 g (7 oz)shredded mozzarella
100 g (3½ oz)grated Parmesan
3whole eggs
2yellow onions
4 clovesgarlic
500 ml (2 cups)béchamel, homemade or store-bought
200 g (7 oz)canned crushed tomatoes
5 tbspextra-virgin olive oil
1bunch of fresh basil
1 pinchnutmeg
1 tspdried oregano
1 tspfine salt
1 tspfreshly ground pepper
- 300 g (11 oz) dried lasagna sheets
- 1 kg (2.2 lb) fresh spinach
- 500 g (18 oz) ricotta
- 200 g (7 oz) shredded mozzarella
- 100 g (3½ oz) grated Parmesan
- 3 whole eggs
- 2 yellow onions
- 4 cloves garlic
- 500 ml (2 cups) béchamel, homemade or store-bought
- 200 g (7 oz) canned crushed tomatoes
- 5 tbsp extra-virgin olive oil
- 1 bunch of fresh basil
- 1 pinch nutmeg
- 1 tsp dried oregano
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan. Wash the 1 kg (2.2 lb) of fresh spinach in plenty of water and spin dry.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Finely dice the 2 yellow onions. Remove the germ from the 4 garlic cloves and crush them. Chop half the basil, keeping the rest whole to garnish.
- Heat 3 tbsp of olive oil in the large skillet over medium heat and soften the onions for 5 minutes. Add the garlic and cook 1 minute, then the spinach a handful at a time; cook over high heat for 5 minutes.
- When the spinach has wilted, drain it in a colander, pressing hard with the back of a spoon — otherwise the lasagna will be watery.
- In the medium bowl, mix the ricotta with the 3 eggs, half the Parmesan, the chopped basil, the pinch of nutmeg, salt and pepper. Stir in the cooled, well-drained spinach.
- Make a quick tomato sauce: mix the chopped tomatoes with the dried oregano, 2 tbsp of olive oil, salt and pepper.
- Build the lasagna in the gratin dish: 2 ladles of béchamel on the bottom, then lasagna sheets, spinach-ricotta, tomato sauce and mozzarella. Repeat 3 times, finishing with béchamel and mozzarella.
- Sprinkle generously with the rest of the Parmesan. Bake for 35 minutes at 180 °C (350 °F) until golden and bubbling. Let rest for 15 minutes before cutting.
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