Creamy Pesto, Ricotta, and Spinach Lasagna Recipe

Welcome to Love With Recipes! Today, we’re diving into a luxurious and flavor-packed Italian classic, perfect for impressing your loved ones or enjoying a weekend feast. This Creamy Pesto, Ricotta, and Spinach Lasagna combines the fresh and aromatic flavors of homemade pesto, the creaminess of ricotta cheese, and the earthy goodness of spinach. With layers of tender lasagna sheets and a golden-bubbly finish, this dish is a showstopper at any table.

Ingredients

Here’s everything you need to craft this masterpiece:

Ingredient	Quantity
Egg Lasagna Sheets	500 g
Whole Milk	1 liter
Nutmeg	1 pinch
Salt	1 pinch
Unsalted Butter	100 g
All-Purpose Flour (00)	100 g
Garlic Cloves	2
Coarse Salt	1 pinch
Fresh Basil Leaves	50 g
Pecorino Cheese	30 g
Extra Virgin Olive Oil	100 g
Parmesan Cheese (grated)	70 g
Pine Nuts	15 g
Ricotta Cheese	500 g
Fresh Spinach Leaves	500 g
Garlic Clove (for spinach)	1
Extra Virgin Olive Oil (for spinach)	20 g
Pine Nuts (for topping)	10 g
Fine Salt	1 pinch
Smoked Scamorza Cheese	250 g

Nutritional Information

Here’s an approximate nutritional breakdown for one serving of this recipe:

Nutrient	Amount (Per Serving)
Calories	470 kcal
Protein	20 g
Fat	30 g
Saturated Fat	12 g
Carbohydrates	32 g
Fiber	2 g
Sodium	360 mg

Step-by-Step Instructions

1. Prepare the Pesto

Begin by selecting the freshest basil leaves. Gently rinse them under cold water and pat them dry with a soft kitchen towel to avoid bruising.
In a food processor, combine the basil leaves, pine nuts, extra virgin olive oil, Pecorino cheese, and grated Parmesan. Blend until smooth, forming a rich and fragrant pesto sauce. Set aside.

2. Make the Béchamel Sauce

Melt the butter in a medium saucepan over low heat. Once fully melted, whisk in the flour to create a smooth roux.
Gradually add the milk, whisking continuously to prevent lumps.
Cook over medium heat until the sauce thickens, about 5-6 minutes. Stir in a pinch of nutmeg and salt to enhance the flavor. Remove from heat and let cool.

3. Prepare the Spinach Filling

Rinse the spinach leaves thoroughly to remove any grit or dirt.
In a skillet, heat the olive oil and sauté one minced garlic clove until fragrant. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool.
Chop the cooked spinach finely and mix with ricotta cheese in a bowl. Season lightly with salt and stir until combined.

4. Assemble the Lasagna

Preheat your oven to 180°C (350°F). Lightly grease a rectangular baking dish with butter to prevent sticking.
Spread a thin layer of béchamel sauce at the bottom of the dish, creating a smooth base.
Lay down a sheet of lasagna pasta, then top it with:
- A spoonful of pesto, spread evenly.
- A layer of spinach and ricotta mixture.
- A generous sprinkle of grated Parmesan.
- A few small pieces of smoked Scamorza cheese.
Repeat this layering process until all the ingredients are used, finishing with a top layer of béchamel sauce.

5. Final Touches

Sprinkle the remaining pine nuts over the top for a crunchy texture.
For a golden crust, grate a little extra Parmesan over the surface.

6. Bake the Lasagna

Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and switch to grill mode for an additional 5 minutes to achieve a beautifully golden and crispy top layer.

7. Serve and Enjoy

Let the lasagna cool for 10 minutes before serving. This allows the layers to settle, making it easier to slice and serve.
Pair with a fresh green salad or crusty bread for a complete meal.

Tips for Success

For the freshest flavor, make your pesto just before assembling the lasagna.
If you’re short on time, store-bought pesto and pre-cooked spinach can be used as substitutes.
Experiment with different cheeses, such as Gruyère or Fontina, for a unique twist.

Enjoy this delightful Creamy Pesto, Ricotta, and Spinach Lasagna, a true celebration of Italian cuisine made with love!