Ingredients

The following ingredients have 4 Servings
  • 9 ounces spinach (fresh, cleaned and tougher stalks removed, or fresh baby spinach)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1/2 teaspoon salt
  • 7 ounces part-skim ricotta
  • 1 teaspoon nutmeg
  • 4 tablespoons parmigiano reggiano (or parmesan cheese, grated, divided)
  • 1 cup pistachios (finely chopped)
  • 4 whole-wheat lasagna sheets

Instruction

  • Bring a pot of water to a boil to cook the lasagna sheets.
  • Over medium heat, sautè the spinach in a saucepan with one tablespoon of the extra virgin olive oil that is just enough to oil the pan. Season with salt then cook for 10 minutes.
  • When the spinach is cooked, let it cool down then transfer it to a food processor to finely chop.
  • In a mixing bowl, put the ricotta, spinach, 3 tablespoons Parmesan, nutmeg, pistachios and a dash of salt. Set the mixture aside.
  • When the water for the lasagna boils, add some coarse salt then add the lasagna sheets, following the instructions in the package as to the number of minutes in cooking. If it is not indicated, do it by eye, about 5 - 6 minutes or when the sheets are soft.
  • Lay one lasagna sheet on a clean plate then pat dry with a kitchen paper towel.
  • Spread the ricotta mixture on the lasagna sheet then roll until the end.
  • Using a sharp knife and with great care, make some slices of about 2 cm. each or whatever thickness you prefer. Do the same with the rest of the ingredients.
  • Drizzle with extra virgin olive oil and sprinkle the remaining Parmesan before serving.
  • They can be eaten tepid or if you want it warm, pop them in the microwave for a few seconds before serving.