Spinach and Ricotta Lasagne

  • Spinach and Ricotta Lasagne
  • Spinach and Ricotta Lasagne
  • Spinach and Ricotta Lasagne
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Rated 5 out of 5 based on 1 votes

Ingredients

  • 4 x cans chopped tomatoes
  • 1 x large onion, diced
  • 2 cloves garlic, crushed
  • 1 handful fresh basil (torn)
  • 375 g frozen spinach
  • 1 Tbls butter
  • 300 g fresh ricotta
  • 50 g parmesan, grated
  • 2 x eggs
  • 2 x packets dried lasagne sheets

Method

Prepare the tomato sauce by gently frying the onions in the olive oil until translucent, then add the garlic and fry for a further 2 mins.
Add the tomatoes and salt and cook until thickened and broken down.
Add the basil and remove from heat.

Make the ricotta mixture by first boiling the spinach in salted water for about 5 mins. Drain and squeeze out as much water as you can.
Melt the butter then add the spinach to the melted butter and saute for about 2mins. Place spinach in a bowl with the ricotta, salt, pepper, eggs and parmesan.
Mix well.

Assemble the lasagne by placing a layer of the tomato sauce on the lasagne dish followed by some lasagne sheets, then half the ricotta mixture and some more lasagne sheets, then another layer of the tomato and more lasagne sheets, followed by the rest of the ricotta mixture and some more lasagne sheets then the final layer of tomato.
Sprinkle with parmesan and place in oven 180 degrees until cooked through and lightly browned on top.

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