Italian recipes
Spinach and ricotta lasagna
5 (1)
90 min
Serves 6 - 8
Italian
Ingredients
- 2 Tbps olive oil 2 Tbps olive oil
- 1 cup finely chopped onion 240 ml finely chopped onion
- 1 leek finely chopped (only the white and pale green parts only) 1 leek finely chopped (only the white and pale green parts only)
- 1 tbsp minced garlic 15 ml minced garlic
- 2 bunch fresh spinach (stems removed and discarded, then chopped) 2 bunch fresh spinach (stems removed and discarded, then chopped)
- 4 cup Ricotta cheese 960 ml Ricotta cheese
- 1 cup grated Parmesan cheese 240 ml grated Parmesan cheese
- 1 1/2 tsp dried oregano 7.4 ml dried oregano
- 1 tsp dried basil 4.9 ml dried basil
- 1 large egg 1 large egg
- Salt and black pepper to taste Salt and black pepper to taste
- 4 cup shredded mozzarella cheese 960 ml shredded mozzarella cheese
- 4 cup tomato sauce (see recipe below) 960 ml tomato sauce (see recipe below)
- A pack of lasagna (use lasagna that need no pre-cooking) A pack of lasagna (use lasagna that need no pre-cooking)
Method
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.
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.
Cook's notes
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.
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.
Comments (1)
Aquiles
Mar 27, 2012
It takes me about 15 mins to make lasagna. You lsouhd look for Barilla Lasagna Con Ouvo.. You don't need to pre-cook the pasta, so all you do is lay it out and pour in the meat and cheese.. and then cook in the oven for 20 mins. :) So maybe it takes 35 mins (max) but that includes cooking time. :)
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