Lasagna Recipe with Spinach, Kamut and Ricotta Cheese

In our opinion, this is the best lasagna recipe for vegetarians. This easy lasagna recipe is made with Kamut lasagna noodles instead of regular wheat noodles to give it a more nutty taste.

To make this vegetable lasagna, we have added tomatoes for the marinara sauce, tender baby spinach and creamy ricotta cheese for the filling, as well as a silky béchamel sauce to tickle your taste buds.

 

Preparation Time: 30 minutes
Difficulty: Easy
Serves: 6 – 8 people

 

 

Lasagna Recipe Ingredients

Marinara Sauce
1 tablespoon olive oil
1 carrot
1 celery stick
1 clove garlic
2 fresh basil leaves
Pinch of raw sugar (optional)
Salt to taste
2 x 756 ml (25 oz) canned whole tomato
156 ml (5.5 oz) tomato paste

Filling
142 gr (5 oz) baby spinach
475 gr (16 oz) ricotta cheese
2 eggs
Salt to taste
200 gr (7 oz) pearl bocconcini
85 gr (2/3 cup) freshly grated parmesan cheese

Béchamel Sauce
45 ml (3 tablespoons) butter
45 ml (3 tablespoons) flour
500 ml (2 cups) milk
1 pinch nutmeg
Salt to taste
43 gr (1/3 cup) freshly grated Parmigiano Reggiano cheese

Lasagna Sheets
454 gr (16 oz)  Kamut dry lasagna sheets

Lasagna Recipe Directions

Marinara Sauce:

1. In large wide saucepan, add canned tomatoes with their juice and tomato paste. With a hand blender, puree the tomatoes. Add olive oil, whole garlic clove, carrot, celery stick, salt to taste, a pinch of sugar and basil leaves.
2. Add 4 to 5 cups of water and boil gently for 1.5 hours or until thick enough to mound on spoon.
3. Discard carrot, celery, garlic clove and basil leaves. Set the marinara sauce aside.

Béchamel Sauce

1. In saucepan, melt butter over medium heat and stir in flour. Wisk and cook for 1 minutes.
2. Gradually whisk in milk, salt and nutmeg.
3. Continue whisking and cook until the mixture becomes a thick and creamy consistency.
4. Whisk in 175 mL (1/3 cup) of the Parmigiano Reggiano cheese. Set aside.

Spinach and Ricotta Filling

1. Wash the spinach under cold water and place in a large pot. Cover with lid and cook for 1 minute. Drain in sieve, pressing out all liquid and chop coarsely.
2. In a bowl, add the spinach, ricotta cheese, 2 eggs, salt and Parmigiano Reggiano cheese. Mix with a wooden spoon until all ingredients are combined. Set aside.

Lasagna Sheets

1. In a large pot of boiling salted water, cook lasagna sheets in batches for 8 minutes or until tender.
2. Drain the boiling water and refill the pot with lasagna sheets with cold water. Set aside.

Preparation

1. Preheat oven to 375 F (190 C).
2. Spread  the marinara sauce in a thick layer to cover the bottom of a 2 L (11- x 7-inch) baking dish.
3. Place lasagna sheets to cover the bottom of the pan, trimming to fit.
4. Add half of the spinach and ricotta mixture.
5. Cover with lasagna sheets, trimming to fit.
6. Spread a thin layer of marinara sauce.
7. Add the other half of the spinach and ricotta mixture.
8. Cover with lasagna sheets, trimming to fit.
9. Spread béchamel sauce to cover the lasagna sheets.
10. Top with layer of lasagna sheets.
11. Spread with thick layer of marinara sauce.
12. Top with pearl bocconcini and sprinkle with Parmigiano Reggiano cheese.
13. Cover with foil. Note: To prevent from sticking, you can spray foil with cooking spray  or make sure the foil does not touch the cheese.
14. Bake in the oven for 35 minutes. Remove foil and bake an additional 15 minutes.
15. Cool for 15 minutes before serving.

We hope you enjoy this twist on the classic spinach lasagna recipe!