Open-Faced Spinach Lasagnette with Lemon Ricotta, Balsamic Shallots and Crunchy Walnuts

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Spread the walnuts on a small tray and toast for 6 to 8 minutes, until fragrant. Set aside.

2. 2

   2. Bring the water to a boil in a large pot. Add about 4 g salt and cook the lasagna sheets according to package directions until al dente, usually 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil so they do not stick. Set aside.

3. 3

   3. In a bowl, mix the ricotta with the lemon zest, 2 tablespoons lemon juice, half of the Parmesan, a pinch of nutmeg, 1/4 teaspoon salt, and some black pepper. Stir until creamy and spreadable.

4. 4

   4. Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the shallots, butter, and a pinch of salt. Cook for 8 to 10 minutes, stirring, until very tender and golden. Add the balsamic vinegar and cook 1 to 2 minutes more, until glossy and lightly glazed. Set aside.

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   5. In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and sage and cook for 30 seconds, without letting them burn. Add the spinach and sauté for 2 to 3 minutes until wilted. Season with the remaining salt and black pepper.

6. 6

   6. Assemble the open-faced lasagnette in an oven-safe baking dish: place a layer of lasagna sheets, spread over some lemon ricotta, add sautéed spinach and some balsamic shallots. Repeat the layers once more and finish with the remaining Parmesan and the toasted walnuts.

7. 7

   7. Bake for 10 to 12 minutes at 200 °C / 400 °F, just until heated through and the Parmesan melts slightly. If you want a more golden finish, broil for 1 to 2 minutes, watching closely.

8. 8

   8. Let rest for 3 minutes before serving. Finish with a little more black pepper and extra Parmesan if desired.