White Lasagna with Ricotta and Spinach

A white version of a classic Italian dish that's easy to prepare and freeze, perfect for unexpected guests when you don't have the time or desire to cook. We have pre-cooked spinach in the fridge, some extra ricotta, a package of egg lasagna noodles, a few slices of ham, and everything is ready in half an hour.
White Lasagna with Ricotta and Spinach
A white version of a classic Italian dish that's easy to prepare and freeze, perfect for unexpected guests when you don't have the time or desire to cook. We have pre-cooked spinach in the fridge, some extra ricotta, a package of egg lasagna noodles, a few slices of ham, and everything is ready in half an hour.
Steps
- 1
Prepare the béchamel sauce: Melt the butter in a small saucepan, add the flour, and mix well. Slowly pour in the milk, add a pinch of salt, and cook over low heat, stirring continuously with a whisk until it thickens.
- 2
In a bowl, mix the spinach and ricotta, adding a few tablespoons of béchamel sauce.
- 3
In a rectangular baking dish, spread a thin layer of béchamel sauce on the bottom and start layering: one layer of pasta, one layer of spinach and ricotta, and one layer of ham. Repeat until all ingredients are used. Finish with béchamel sauce and Parmesan cheese, and bake at 400°F for 15 minutes.
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