Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ricotta and Spinach Lasagne: A Creamy Sicilian Classic to Share
Learn how to whip up ricotta and spinach lasagne, a rich and indulgent Sicilian dish that’s perfect for special family gatherings.
🛒 Ingredients
▸ For the lasagne
- ✓ 250 g fresh pasta sheets for lasagne
- ✓ 500 g fresh (or frozen) spinach
- ✓ 400 g sheep’s ricotta
- ✓ 250 g caciocavallo cheese
- ✓ 50 g Sicilian pecorino DOP
- ✓ Extra virgin olive oil, to taste
- ✓ Salt and black pepper, to taste
▸ For the béchamel
- ✓ 1.5 litres milk
- ✓ 150 g plain flour
- ✓ 160 g butter
- ✓ Nutmeg, to taste
- ✓ Salt, to taste
📊 Nutritional Information
Looking to impress your guests with something creamy and full of flavour? Ricotta and spinach lasagne is one of Sicily’s most cherished recipes. Layers of fresh pasta alternate with soft sheep’s ricotta, fragrant spinach and traditional Sicilian cheeses, creating an utterly irresistible bake. Ideal for family lunches or a cosy Sunday feast.
👨🍳 Preparation
- 1
Sweat the spinach in a pan with a drizzle of olive oil, salt and pepper for about 15 minutes, then roughly chop.
- 2
Combine the ricotta with the spinach, grated pecorino and a pinch of black pepper until smooth and well mixed.
- 3
Make the béchamel: gently heat the milk with a pinch of nutmeg. In a separate saucepan, melt the butter, stir in the flour to form a roux. Slowly whisk in the warm milk, cooking and stirring until the sauce thickens and becomes silky.
- 4
Lightly oil the base of a baking dish and spread a few spoonfuls of béchamel. Lay down the first pasta layer, then spoon over the ricotta and spinach mixture, scatter cubes of caciocavallo, spoon over more béchamel and sprinkle with pecorino.
- 5
Repeat the layers until all ingredients are used, finishing with a top layer of béchamel, pecorino and a few knobs of butter to help achieve a golden crust.
- 6
Bake in a fan oven preheated to 180°C for about 30–35 minutes, until beautifully golden.
- 7
Allow the lasagne to rest for 5 minutes before serving piping hot.
💡 Tips and Variations
Swap caciocavallo for tuma or primo sale cheese for a milder flavour. For a lighter version, use semi-skimmed milk in the béchamel.
📦 Storage
- • Keep leftover lasagne refrigerated in an airtight container for up to 2 days.
- • You can freeze the cooked lasagne; thaw in the fridge and reheat in the oven at 180°C for 20 minutes.
- • Avoid microwaving to preserve the crispy top layer.
🍷 Pairing
Serve these lasagne with a glass of fresh, fruity Contea di Sclafani Grillo white wine, which beautifully complements the ricotta’s creaminess and the béchamel’s smoothness.
Give this glorious Sicilian ricotta and spinach lasagne a go – it’s a comforting crowd-pleaser that brings a touch of Mediterranean sunshine to your table. Ideal for sharing with loved ones, it’s sure to become a firm favourite in your recipe collection. So roll up your sleeves, gather your ingredients, and prepare to indulge in a slice of authentic Italian warmth. Don’t forget to share your culinary success and enjoy every delicious mouthful together!
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