It had been a while since I’ve made lasagna. The other day I just felt like making a new type, not the classic lasagna with bolognese sauce, so I went for this white/vegetarian option dressed with bechamel sauce and ricotta cream.
The thing I like about lasagna is that you can really get creative with it and use as many ingredients you like: mushrooms, spinach, meat, several types of cheese, butternut squash, and many more.
Today try this simple one with ricotta cream.
Ingredients (serves 4):
- 250 g lasagna sheets
- 500 g bechamel sauce
- 1/2 cup grated Parmesan cheese
- 250 g shredded mozzarella cheese
For the ricotta cream
- 500 g ricotta cheese
- 2 tbsp olive oil
- 1/2 tsp salt
- warm water (about 1/3 cup or more)
Start by making the bechamel sauce (see recipe)
Next in a bowl combine the ricotta, salt, olive oil and slowly add in some warm water stirring with a spoon.
Add as much water as needed to get a soft, creamy mixture. I added about 1/3 cup, but it really depends on how soft and fresh your ricotta is
Meanwhile boil the lasagna sheets for about 5 min. Drain and set aside. Spread 2 tbsp of bechamel sauce on the bottom of a baking tray
Then cover it with one layer of lasagna sheets
Spread the ricotta cheese, mozzarella, more bechamel sauce and sprinkle grated Parmesan cheese and dry theme
Repeat as above until you get about 5-6 layers. Cover the last layer with bechamel sauce, Parmesan cheese, theme and a bit of mozzarella cheese
Bake at 180 C for 30 min or unti golden-brown
Let it sit about 15 min before serving!