Spinach and Ricotta Lasagna
Spinach and Ricotta Lasagna

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, spinach and ricotta lasagna. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty vegetarian dish. This lasagna can also be made Fantastic! A few changes: I chopped the raw spinach and sauteed it with the onions, mushrooms, and garlic until.

Spinach and Ricotta Lasagna is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Spinach and Ricotta Lasagna is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have spinach and ricotta lasagna using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spinach and Ricotta Lasagna:
  1. Take 300 grams lasagne sheets
  2. Take 2 tablespoons olive oil
  3. Take 2 medium onion chopped
  4. Make ready 2 cloves garlic crushed
  5. Get 300 g fresh spinach
  6. Get 150 g sea beet leaves
  7. Prepare 15 g chopped fresh mint (40 leaves)
  8. Make ready 2 medium stalks celery chopped
  9. Prepare 1 grated lemon zest
  10. Prepare 500 g ricotta cheese
  11. Make ready 100 g grated parmesan
  12. Get 125 g mozzarella
  13. Make ready 1 tsp salt
  14. Get 1 tsp cracked black pepper

This follows the principles of assembling a traditional lasagna, but instead of using a beef based. Baked Spinach and Ricotta Rotolo is like Lasagna Rolls Ups and Cannelloni - but BETTER because it's got brown crunchy bits. The creamy spinach and ricotta filling spiked with parmesan and nutmeg. And the brown crunchy bits, the crowning glory.

Instructions 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.

Meanwhile, bring a large pot of water to a boil and cook the lasagna noodles according to the package directions. Butternut Squash and Ricotta LasagnaOn dine chez Nanou. This Spinach Lasagna from Delish.com will be the best veggie lasagna of your life. In a large bowl, stir together ricotta, egg, and Parmesan and season with cinnamon, salt, and pepper. An easy homemade vegetarian lasagna - with classic ricotta filling, tomato sauce, and lots of melty mozzarella cheese.

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