Spinach and ricotta lasagna recipe
Share this recipe on FacebookOne of the best lasagna recipes, this delicious pasta dish is made with fresh spinach, leek and onion, ricotta cheese, parmesan cheese, mozzarella cheese and a homemade tomato sauce. The dish can be prepared in advance and baked when needed.
Preparation time: 30 minutes, Cooking time: 60 minutes, Serves: 6 - 8
Ingredients
2 Tbps olive oil
1 cup finely chopped onion
1 leek finely chopped (only the white and pale green parts only)
1 Tbsp minced garlic
2 bunches fresh spinach, stems removed and discarded, then chopped
4 cups Ricotta cheese
1 cup grated Parmesan cheese
1 1/2 tsp dried oregano
1 tsp dried basil
1 large egg
Salt and black pepper to taste
4 cups shredded mozzarella cheese
4 cups tomato sauce (see recipe below)
A pack of lasagna (use lasagna that need no pre-cooking)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Prepare the lasagna filling
In a skillet over medium high heat add the olive oil and saute the onion, mushrooms and garlic until the onion is soft. Remove from heat and set aside to cool.
In a large bowl add the chopped spinach and cover with hot water. Let it sit for 5 minutes, then squeeze in a colander to get rid of as much water as possible.
Return the spinach to the bowl. Add the ricotta cheese, parmesan cheese, oregano,
basil, egg and cooked onions and leek. Season with salt and black pepper to taste, then beat well using an electric mixer.
Assemble the lasagna
Lay the bottom of a 9 x 13 inch baking dish with a single layer of the lasagna pasta (you can spread 2 to 3 tablespoons of the tomato sauce on the bottom so that the lasagna do not move). Spread one third of the
cheese and spinach mixture over the lasagna. Sprinkle with 1/4 of the mozzarella cheese, then 1/4 of the tomato sauce. Repeat Top with another layer of lasagna. Repeat 2 more times to make a total of 3 layers. Finish with the remaining mozzarella and tomato sauce.
Cover the dish with aluminum foil and bake in the oven for 1 hour. (you can optionally remove the aluminum foil 10 minutes before the dish is finished)
Let the lasagna cool for 15 to 20 minutes, then serve.
Notes and tips
Tomato sauce recipe
Ingredients
2 Tbsp olive oil
1 garlic clove, minced
4 cups canned chopped tomatoes
1/2 tsp dried oregano
Salt and black pepper to taste
Method
In a frying pan over medium high heat add the olive oil and garlic. Stir for about 1 minute (make sure that you do not burn the garlic) then add the tomatoes and oregano. Season with salt and black pepper to taste, bring to a boil, lower heat and simmer for 25 to 30 minutes. Remove from heat and set aside to cool.
