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Spinach and Ricotta Lasagna cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you quickly, it could be created by you in simple actions. You may make it for family or friends events, and it could be provided at several formal situations actually. I am certain you will see lots of people who just like the Spinach and Ricotta Lasagna dishes you make.
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Composition of Spinach and Ricotta Lasagna:
- Get 300 grams of lasagne sheets
- Require 2 tablespoons - olive oil
- You need 2 medium onion chopped
- You need 2 cloves of garlic crushed
- Give 300 g for fresh spinach
- You need 150 g of sea beet leaves
- Prepare 15 g chopped fresh mint (40 leaves)
- Need 2 - medium stalks celery chopped
- Prepare 1 - grated lemon zest
- Give 500 g ricotta cheese
- Give 100 g grated parmesan
- Provide 125 g of mozzarella
- Take 1 tsp of salt
- Require 1 tsp for cracked black pepper
Spinach and Ricotta Lasagna process:
- Soak the lasagna sheets overnight or cook in boiling water until al dente and remove to cool.
- 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.
- Drain the leaves well, leave to cool and the chop medium fine.
- Mix ricotta, mint, salt and pepper and two-thirds of the parmesan well with spinach
- 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.
- Bake for 30 minutes.
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