Spinach and Ricotta Lasagna
Ingredients
- 1kg frozen spinach - defrosted
- 250gms Ricotta
- 100gms parmesan or veggie alternative - grated
- 1 tsp ground nutmeg
- 100gms breadcrumbs
- 400gms jar passata with garlic and basil if possible
- 100gms Cheese
- 5 tablespoons plain flour
- 300 mls Milk
- Salt and pepper
- 1 tsp dried mixed herbs
- 250gms lasagne sheets
Preparation
Make an easy white sauce by whisking the flour and milk together and slowly bringing it to the boil. Keep whisking constantly; it will thicken. This is not a traditional bechamel but an easy option. Set aside.
Mix the spinach, ricotta, nutmeg, breadcrumbs, parmesan, salt, and pepper in a bowl and mix well.
Layer the spinach mixture with lasagne sheets.
Add a layer of passata, then lasagne sheets.
For the final layer, add white sauce and sprinkle with cheese and mixed herbs.
Bake in the oven at 180°C for about 35-40 minutes until the cheese is bubbly.
Tips
Make double of this recipe and freeze one lasagna after baking for another day.
If your frozen spinach bag is less than 1kg, you might have one less layer.
