Spinach And Ricotta Lasagne

A delicious veggie lasagne with spinach and ricotta, sweet tomato basil sauce, and lots of cheese.

By @georginaelizat

Original recipe source

Cook time: 55 minutes

Servings: 9

Ingredients

• 1 tbsp butter or oil
• 1 small white onion
• 3 garlic cloves
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 2.5 cups finely chopped tomatoes
• 1 tsp sugar
• 3 fresh basil leaves
• 12 cups fresh spinach
• 2 cups ricotta
• 0.5 lemon lemon juice and zest
• 3 layers fresh lasagne layers
• 1.25 cups mozzarella
• 1 cup cheddar
• 1 to taste parmesan

Instructions

1. In a frying pan on medium-high heat, add butter followed by diced onion. Cook down for 5-7 minutes until translucent.
2. Add chopped garlic, tomato paste, Italian seasoning and a good pinch of salt + pepper. Stir and cook for a minute.
3. Add chopped tomatoes, sugar and fresh chopped basil. Simmer for 15-20 minutes on a medium-low heat, until flavour has deepened and sauce has thickened. Taste and season to preference.
4. Pre-heat oven to 180C/ 350F.
5. Wilt spinach in a large pan and then drain well. Squeeze out as much excess liquid as possible with a cheesecloth or towel.
6. Roughly chop the spinach and then add to a bowl with the ricotta, lemon juice, zest, milk and a big pinch of salt and pepper. Taste and season more if needed.
7. Start layering in a square baking tray with: tomato sauce, lasagne sheets, spinach + ricotta mix, mozzarella, cheddar grating, tomato sauce then lasagne again. Repeat the same process, using three layers of pasta.
8. Top with more cheese and cover with tin foil. Bake for 20 minutes.
9. Then remove the foil and bake for another 10-15 minutes, until the top is golden.
10. Serve with a big grating of parmesan, a drizzle of olive oil and some final pepper.