Spinach And Ricotta Lasagne Recipe Bbc Food Method. to make the tomato sauce, heat the oil in a frying pan over a medium heat and fry the onion for 8 minutes. add the garlic and continue to cook for 2 minutes. Step 1. pour boiling water over the spinach in a sieve or colander to wilt it. leave until cool enough to handle, then squeeze out any excess liquid. heat the oil in a non stick frying pan over a medium heat, add the garlic and soften for 1 min. tip in the nutmeg and cook for 1 min more, then add the mascarpone, spinach, half the cream and half.
Ricotta And Spinach Lasagne Bbc Good Food Make the sauce: put milk, butter, flour, and bay leaf in a saucepan.heat and whisk until thick. stir in parmesan, remove bay leaf, cover with clingfilm. prepare spinach: remove stalks, wash leaves well, cook with butter and salt until tender. To make the filling, beat the ricotta and a quarter of the mascarpone with 50g of the parmesan and the chopped spinach. finely grate in half the nutmeg, then beat until well mixed. for the topping, beat the remaining mascarpone with the egg and another 50g of the parmesan. Put the spinach in a clean tea towel and squeeze out any excess water. transfer to a food processor and pulse to roughly chop, then add the ricotta and pulse again to combine. grate in some nutmeg, then season. heat the oven to 200c 180c fan gas 6. remove the bay leaf from the sauce, then spoon a third into the bottom of a 24 x 28cm baking dish. Method. heat oven to 180c fan 160c gas 4. heat 2 tbsp olive oil in a large, non stick frying pan. fry the aubergine for 5 mins until softened, then tip into a bowl. fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. spoon half of the veg into a 20 x 30cm baking dish.
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