Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spinach and ricotta lasagna. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Spinach and Ricotta Lasagna is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Spinach and Ricotta Lasagna is something that I have loved my entire life. They’re fine and they look fantastic.
Drain, then squeeze out excess liquid. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Spread one third of the cheese/spinach mixture over.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have spinach and ricotta lasagna using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spinach and Ricotta Lasagna:
- Take 300 grams lasagne sheets
- Take 2 tablespoons olive oil
- Prepare 2 medium onion chopped
- Prepare 2 cloves garlic crushed
- Make ready 300 g fresh spinach
- Get 150 g sea beet leaves
- Prepare 15 g chopped fresh mint (40 leaves)
- Prepare 2 medium stalks celery chopped
- Make ready 1 grated lemon zest
- Make ready 500 g ricotta cheese
- Take 100 g grated parmesan
- Prepare 125 g mozzarella
- Prepare 1 tsp salt
- Make ready 1 tsp cracked black pepper
Separate the spinach while adding it to a mixing bowl. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. In a large skillet over medium heat, heat oil. Put spinach in a medium saucepan of salted boiling water.
Instructions 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.
Drain and refresh in iced water, then squeeze out as much water as possible. Season with salt, if necessary, pepper and nutmeg. Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. 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. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
