Spinach & Ricotta Lasagne
You can’t beat a classic Spinach and Ricotta Lasagne with a tasty home made tomato sauce topped with a cheesy bechamel.
Vegetarian
Ingredients
800g spinach, washed
2 tbsp olive oil
400g banana shallots, thinly sliced
3 large cloves garlic, crushed
2 x 400g chopped tomatoes
2 tbsp sundried tomato paste
2 tsp fresh oregano
Pinch of sugar
500g ricotta cheese
100g parmesan, grated or use a vegetarian Italian hard cheese
2 small cloves garlic, crushed
1 egg, beaten
2 tbsp olive oil
400g banana shallots, thinly sliced
3 large cloves garlic, crushed
2 x 400g chopped tomatoes
2 tbsp sundried tomato paste
2 tsp fresh oregano
Pinch of sugar
500g ricotta cheese
100g parmesan, grated or use a vegetarian Italian hard cheese
2 small cloves garlic, crushed
1 egg, beaten
Cheese Sauce
50g butter
50g flour
600 ml milk
100g parmesan, grated
6 to 8 sheets fresh lasagne
50g flour
600 ml milk
100g parmesan, grated
6 to 8 sheets fresh lasagne
Method
- Preheat the oven to 180C fan.
- Heat a large frying pan . add half of the spinach with 2 tbsp of water . Heat until wilted. Drain and repeat with the remaining spinach. ;eave to cool, then squeeze out the liquid and roughly chop. Put into a bowl.
- Heat the oil in a saucepan. Add the shallots and cook for 10 minutes until soft . Spoon half of the onions into the bowl with the spinach.
- Add the 3 cloves of garlic to the pan, Fry for 30 seconds. Add the tomatoes , tomato paste, oregano and sugar . Bring up to the boil and simmer for 20 minutes.
- Add the cheese sauce . Melt the butter in a saucepan . Add the flour and stir. Whisk un the milk, stirring until you have a thickened sauce . Add 50g of parmesan(or vegetarian Italian hard cheese).
- Spoon a little tomato sauce in a large ovenproof dish . Arrange 2 sheets of lasagne on top . Spread over one third of the cheese sauce . Repeat twice. Sprinkle with the remaining 50g parmesan.
- Bake in the oven for 35 to 40 minutes until lightly golden and bubbling and the pasta is cooked through.
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