Florentine Lasagna

Florentine Lasagna
(ricotta and spinach lasagna)

This lasagna is a traditional recipe; so traditional that every family and every restaurant prepares its own version, equally good, inserting its own (or family tradition) variations.
And finding a recipe book that contains the original, essential version is always a challenge!

I'll try to propose it as I remember it and as I usually prepare it.

In the notes at the bottom of the page I have listed some of the most well-known and widespread variations; but the uniqueness and delicacy of this dish, in my opinion and that of my guests, can only be found in the simplest version!

But, but… if you don't have the time (or the desire) to knead and roll out the dough, here's a quick solution:
we use, as in this case, dry pasta for baked lasagna, cooked for 4'/6' (depends on the type of pasta) in boiling salted water!

For a more appealing presentation, you can alternate cannelloni made with classic egg lasagna sheets in the pan with others made with green ones.

And now, starting as always from the ingredients, let's start cooking!

Ingredients:

baking tin		standard	18 x 12
dry pasta for lasagna		q.s.	q.s.
fresh spinach (or frozen)	g.	500	130
cow's milk ricotta	g.	400	130
grated parmesan or grana	g.	100	50
for the sauce
whole milk	ml.	500	250
00 cup flour	g.	40	20
butter	g.	40	20
nutmeg		q.s.	q.s.
salt		q.s.	q.s.
pepper		q.s.	q.s.

In addition to the quantities for a normal pan, I have also indicated those for an 18x12cm pan:
when you cook for two at home (like when I took the photos…) I prefer it this way! (v. Note)

Preparation:

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First prepare the filled as per recipe (the egg, in this case, I leave it out: it would make the filling too compact) and set it aside: you can also prepare it the day before and keep it in the fridge.

Prepare the béchamel sauce, traditional o microwave.

Cook three sheets of lasagna in boiling salted water for five/six minutes (cooked just al dente). Drain them with a slotted spoon and place them on a damp cloth.

Butter the pan and then cover with a thin layer of béchamel sauce

Arrange a layer of pasta, then the ricotta and spinach mixture, a little béchamel and parmesan.

Repeat until the pan is full, alternating layers of pasta and filling.

Close with a final layer of lasagna and cover it generously with the remaining béchamel and parmesan mixed together.

Bake in a preheated oven at 180°C for at least half an hour or until the surface is nicely golden.

Remove from the oven and leave to rest for ten minutes/a quarter of an hour before serving.

Bring to the table and serve.

Bon appetite

ADVICES AND NOTES:

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Recipe, text only: to print or download.
To speed up the preparation of the layers, you can prepare a mixture of spinach, ricotta, béchamel and parmesan; obviously keeping aside the béchamel and parmesan needed for the last layer!
You can add mozzarella or provola in thin slices: many do it. But I think it would be too damaging to the delicacy of this dish.
On the last layer you can mix some tomato puree with the béchamel sauce to add a touch of color.
Just as you can prepare a quick mornay adding egg and parmesan to the béchamel.
Baking Sheet small: sometimes I prepare large quantities to portion them and store them in the my magic freezer ; but not all dishes lend themselves well to subzero storage.
See also: Lasagne: the swiss variation!, Classic béchamel sauce at the stove