Spinach Lasagne

Cooking time: 60 Minutes: Serves 6

Ingredients:

1 kg of Spinach

250 grams Ricotta Cheese

75 ml Double Cream

2 tbsp Extra Virgin Olive Oil

2 tbsp Butter

½ tsp Nutmeg Powder

¾ tsp Black Pepper Powder

250 grams Cheddar Cheese

¼ cup Parmigiano-Reggiano Grated + for topping

14 Dry Lasagne Sheets

400 grams Spicy Tomato Pasta Sauce

Salt to taste

Method:

1. Chop the spinach and set aside.

2. In a large pan, heat the oil and butter on high. Add the spinach and cook it for 4-5 minutes. Strain the spinach in a sieve and remove the excess water. Let it cool to room temperature.

3. Stir in the ricotta cheese, double cream, parmigiano-reggiano, nutmeg powder, black pepper, and salt. Mix well and set aside.

4. Add olive oil and salt to a large pan of boiling water. Drop 3 or 4 sheets at a time, depending on how they fit in the dish.

5. Grease a rectangular ovenproof dish to assemble the lasagna. Spread a thin layer of the red sauce on the bottom of the dish, then place the lasagna sheets. Spoon over the filling and grate some parmigiano-reggiano and cheddar cheese. Continue to make three layers in this way.

1. Finish the layer with the lasagna sheets topped with tomato sauce, and grate some parmigiano-reggiano and cheddar cheese.

2. Preheat the oven on 180°C, gas mark 5. Bake for 40 minutes coved with a foil, then remove the foil and bake until golden brown.

Serve the lasagne with garlic bread or mixed leaf salad.

Spinach Lasagne | The Rasoi Recipes

Spinach Lasagne | The Rasoi Recipes

NB: Always pre-cook the lasagna sheets until soft and bendy, just as when you bake them, so they don’t go dry.

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