Spinach and Ricotta Lasagna
Spinach and Ricotta Lasagna

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, spinach and ricotta lasagna. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Spinach and Ricotta Lasagna is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Spinach and Ricotta Lasagna is something that I’ve loved my whole life. They’re nice and they look wonderful.

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 recipe, we have to first prepare a few components. You can have 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:
  1. Make ready 300 grams lasagne sheets
  2. Get 2 tablespoons olive oil
  3. Get 2 medium onion chopped
  4. Make ready 2 cloves garlic crushed
  5. Make ready 300 g fresh spinach
  6. Prepare 150 g sea beet leaves
  7. Take 15 g chopped fresh mint (40 leaves)
  8. Make ready 2 medium stalks celery chopped
  9. Take 1 grated lemon zest
  10. Get 500 g ricotta cheese
  11. Get 100 g grated parmesan
  12. Prepare 125 g mozzarella
  13. Prepare 1 tsp salt
  14. Prepare 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.

Steps to make Spinach and Ricotta Lasagna:
  1. Soak the lasagna sheets overnight or cook in boiling water until al dente and remove to cool.
  2. 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.
  3. Drain the leaves well, leave to cool and the chop medium fine.
  4. Mix ricotta, mint, salt and pepper and two-thirds of the parmesan well with spinach
  5. 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.
  6. 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’s going to wrap it up for this exceptional food spinach and ricotta lasagna recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in 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!