Easy Spinach and Ricotta Lasagna
Ingredients
- 750g - 1kg frozen spinach, defrosted
- 250g ricotta
- 100g parmesan or veggie alternative, grated
- 1 tsp ground nutmeg
- 100g breadcrumbs
- 400g jar passata with garlic and basil if possible
- 100g cheese
- 5 tablespoons plain flour
- 300 ml milk
- Salt and pepper
- 1 tsp dried mixed herbs
- 250g lasagne sheets
Preparation
Make an easy white sauce by whisking the flour and milk together and slowly bringing it to the boil, whisking constantly until it thickens, then 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 add lasagne sheets
For the final layer, add the 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 a double batch and freeze one lasagna after baking for another day
If your frozen spinach bag is less than 1kg, you might have one less layer
