Spinach & Ricotta Lasagna

It’s also a great dish to make extra of as it will keep in the fridge for another day or you can freeze portions.

Serves 4

375g fresh lasagna sheets
Grated parmesan for the top

Filling
Box of frozen spinach
200g fresh low fat ricotta
1 garlic clove
½ onion, finely diced
30g grated parmesan
2 tbsp flat-leaf parsley, chopped
½ tsp ground nutmeg
1 bottle passata

To make the filling defrost the spinach in the microwave and squeeze out all of the excess liquid. In a frying pan cook the onion over a medium heat for 5 minutes, add garlic and continue to cook for a few more minutes until the onion is soft.
In a medium sized bowl add the spinach, onion and remaining filling ingredients and mix thoroughly.
Pour some of the passata onto the bottom of a baking dish, top with a lasagna sheet. Spread over 1/3 of the spinach filling, top with another sheet of lasagna and then a thin layer of passata, repeat until all the filling has been used. Finish with a layer of lasagna topped with a good layer of pasatta and sprinkled with parmesan. Bake for 25-30 minutes until pasta is soft and topping has crisped up.

By Georgina White – Simply Sumptuous Foods

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