Ricotta and spinach lasagna

Servings : 6, Prep. time : 25 minutes, Cooking : 30 minutes, Category: Main Course, Cuisine: French

Ingredients :

• Frozen spinach : 1 kg - 2.20462 pounds
• Lasagna plates : 1 package
• Ricotta : 250 g - 8.81849 ounce
• Gruyere grated : 200 g - 7.05479 ounce
• Bechamel sauce : 65 cl - 0.17171 gallon
• Butter, salt, pepper

Preparation :

• Preheat the oven to 200 ° C.
• In a saucepan, defrost the spinach on low heat and remove the remaining water.
• Chop the spinach coarsely, season with salt and pepper.
• Prepare a very smooth béchamel, salt and pepper then add the ricotta and mix.
• In a buttered baking dish, lay a layer of lasagna, a layer of spinach, a layer of bechamel and grated cheese.
• Repeat the process several times and finish with a layer of lasagna with a little bechamel and cover with a thick layer of Gruyere.
• Bake at 200 ° C for 20 minutes. Serve the lasagna with ricotta and hot spinach.