Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, spinach and ricotta lasagna. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Spinach and Ricotta Lasagna is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Spinach and Ricotta Lasagna is something that I have loved my entire life. They’re nice and they look wonderful.
Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. The ultimate vegetarian lasagne is made with a quick homemade tomato sauce and even quicker besciamella (cream sauce) for layering with the rich spinach-and-ricotta filling. Made-from-scratch lasagna noodles are thinner and more delicate than store-bought, and meld better with the sauces.
To get started with this particular recipe, we must prepare a few components. You can cook spinach and ricotta lasagna using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spinach and Ricotta Lasagna:
- Make ready 300 grams lasagne sheets
- Make ready 2 tablespoons olive oil
- Make ready 2 medium onion chopped
- Get 2 cloves garlic crushed
- Make ready 300 g fresh spinach
- Take 150 g sea beet leaves
- Get 15 g chopped fresh mint (40 leaves)
- Take 2 medium stalks celery chopped
- Take 1 grated lemon zest
- Get 500 g ricotta cheese
- Take 100 g grated parmesan
- Make ready 125 g mozzarella
- Make ready 1 tsp salt
- Get 1 tsp cracked black pepper
Then mix everything together really thoroughly and, finally, fold in the crumbled Gorgonzola. Separate the spinach while adding it to a mixing bowl. Chop spinach and add to bowl with all the other filling ingredients. To assemble: Put half the tin of tomatoes on the bottom of a glass dish.
Steps to make Spinach and Ricotta Lasagna:
- Soak the lasagna sheets overnight or cook in boiling water until al dente and remove to cool.
- In a large frying pan heat half of the olive oil over medium heat and add the onion, celery and garlic and cook until the onion is soft. Add the spinach, sea beet and lemon zest and cook for about 5 minutes transfer to a large bowl.
- Drain the leaves well, leave to cool and the chop medium fine.
- Mix ricotta, mint, salt and pepper and two-thirds of the parmesan well with spinach
- Line a greased 9x12-inch lasagne dish with a layer of lasagne sheets then place a third of the spinach mixture and continue to do so until you've used up all the lasagna and spinach. Sprinkle with the remainder of the parmesan. Top with sliced mozzarella.
- Bake for 30 minutes.
Cover with a layer of lasagna. Put spinach in a medium saucepan of salted boiling water. Drain and refresh in iced water, then squeeze out as much water as possible. In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.
So that is going to wrap this up with this exceptional food spinach and ricotta lasagna recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
