Spinach and Ricotta Lasagna

baked-ricotta-and-spinach-cannelloni-in-tomato-sauce

Spinach and Ricotta Lasagna

REALMEALDEAL
This Spinach & Ricotta lasagna dish uses passata as the sauce because it's not too heavy and saves prep time, but still makes for a tasty dish. You will need a large oven proof dish or use 2 smaller ones. I used to do this as a canelloni, but found that a lasagna is much quicker to prepare!
5 from 4 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 731 kcal

Ingredients
  

  • 2 tbsp olive oil organic, fairtrade
  • 2 onions organic, peeled, chopped
  • 2 cloves garlic organic, peeled, crushed
  • 300 g spinach organic
  • 1 dash nutmeg organic, fairtrade
  • 1 lemons organic, fairtrade, zested and juiced
  • 500 g low fat ricotta cheese organic or use mascarpone
  • 75 g Parmesan cheese organic, grated
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 12 lasagna sheets organic
  • 500 g passata organic
  • 320 g green salad organic, to serve

Instructions
 

  • Pre-heat the oven to 200°C/400°F/gas mark 6
  • Add the olive oil to the pan and fry the onion over a medium heat until soft. Add the garlic together with the spinach and nutmeg and cook for about 2 minutes.
  • Add in the ricotta cheese with the lemon zest, juice and half the parmesan. Season with black pepper
  • Spread half the passata on the bottom of an oven proof dish. Place a layer of lasagna sheets on top. Add a layer of the spinach and ricotta mixture, cover with another layer of lasagna sheets and repeat until all the mixture is used up. Add a final layer of lasagna sheets.
  • Pour the remainder of the passata over the top and sprinkle with the rest of the cheese. If you are using 2 trays, you may need more cheese.
  • Bake in the oven for 25 - 30 minutes until the sauce is bubbling and the cheese is golden.
  • Serve with the green salad.

Notes

Not all eating at the same time or in a hurry?
This dish can be prepared in advance and kept in the fridge for 24 hours or cooked and then re-heated when ready.

Nutrition

Calories: 731kcalCarbohydrates: 95gProtein: 38gFat: 24gSaturated Fat: 11gCholesterol: 52mgSodium: 580mgPotassium: 1583mgFiber: 8gSugar: 12gVitamin A: 9205IUVitamin C: 72mgCalcium: 709mgIron: 7mg
Author REALMEALDEAL
Tried this recipe?Let us know how it was!

One thought on “Spinach and Ricotta Lasagna

  1. Louise says:

    Delicious vegetarian lasagna. Will be making again

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.