Spinach Lasagna with Ricotta
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 5 tablespoon olive oil
- 300 g spinach leaves, frozen
- Pepper, freshly ground
- Smoked salt
- Nutmeg, freshly grated
- 2 cans tomato (s), cut into pieces
- 1 clove garlic
- some thyme
- 250 g ricotta
- 100 g parmesan cheese
- 9 lasagne plate (s)
Print Recipe
Pin Recipe Instructions
- Dice the onion and sauté in 1 tablespoon oil, set aside and let cool. Later add the ricotta and 60 g parmesan and season with salt.
- Heat 1 tablespoon of oil in a saucepan, add thawed spinach, heat briefly and season with salt, pepper and nutmeg.
- Reduce canned tomatoes with salt, pepper and thyme to sauce in about 20 minutes.
- Preheat the oven to 200 ° C.
- Coat a lasagna dish with oil and line the bottom with lasagna sheets. First brush with half of the ricotta mixture, then cover with half of the spinach. Then continue pasta sheets and so on until all the ingredients have been used up. The lasagna sheets finish off. Pour the tomato sauce over everything, sprinkle with the remaining parmesan and drizzle with the remaining olive oil.
- Cover the lasagna on the middle rack of the oven and cook for 20 minutes. Remove the cover and cook for another 15-20 minutes.
- The dish is ideal for an Italian evening because the lasagna on the plate is so beautiful in white-green-red. It also tastes just as good on the terrace in summer as it does in winter. You can conjure it up quickly from the supply, if necessary, ricotta can even be frozen. And it tastes delicious even for very young children from one year old.
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