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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 which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Spinach and Ricotta Lasagna dishes that you just make.
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Ingredients requirements of Spinach and Ricotta Lasagna:
- Need 300 grams lasagne sheets
- Prepare 2 tablespoons of olive oil
- Take 2 - medium onion chopped
- Take 2 cloves garlic crushed
- Need 300 g for fresh spinach
- Make ready 150 g for sea beet leaves
- Give 15 g chopped fresh mint (40 leaves)
- Provide 2 for medium stalks celery chopped
- Need 1 for grated lemon zest
- Need 500 g of ricotta cheese
- Require 100 g for grated parmesan
- Require 125 g mozzarella
- Take 1 tsp salt
- Need 1 tsp - cracked black pepper
Spinach and Ricotta Lasagna instructions:
- 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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