How are you currently at the moment ?, I actually wish you’re very well and delighted usually. through this web site I will introduce the recipe for cooking Spinach and Ricotta Lasagna that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Spinach and Ricotta Lasagna food is in great demand by lots of people, and tastes good also, creates all of your family members and friends You like it most likely.
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 simply, you may make it 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 simply make.
Alright, don’t linger, let’s approach this spinach and ricotta lasagna formula with 14 components which are undoubtedly easy to acquire, and we have to process them at the very least through 6 actions. You should expend a while on this, so the resulting food could be perfect.
Composition of Spinach and Ricotta Lasagna:
- Provide 300 grams for lasagne sheets
- Need 2 tablespoons for olive oil
- Get 2 - medium onion chopped
- Require 2 cloves - garlic crushed
- Get 300 g - fresh spinach
- You need 150 g of sea beet leaves
- Make ready 15 g - chopped fresh mint (40 leaves)
- Provide 2 for medium stalks celery chopped
- Require 1 - grated lemon zest
- Need 500 g for ricotta cheese
- You need 100 g grated parmesan
- You need 125 g mozzarella
- Give 1 tsp for salt
- Need 1 tsp for cracked black pepper
Spinach and Ricotta Lasagna step by step:
- 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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