Food & Wine
Spinach and cheese lasagne
Try this hearty spinach and cheese lasagne for a meat-free alternative to the traditional dish.
Serves: 6
Ingredients:
- 2 tablespoon olive oil
- 16 lasagne sheets
- 2 cloves garlics, minced
- 3 cups fresh spinach, chopped
- 750g ricotta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 egg
- ½ cup grated parmesan
- 2 cups shredded mozzarella
- 1 litre tomato pasta sauce
- Salt and pepper
Method:
- Preheat oven to 180°C. Grease a large ovenproof baking dish.
- Heat oil in frypan over medium to high heat. Add spinach, onion and garlic and cook until tender. Set aside.
- Combine ricotta, parmesan, eggs, oregano and basil. Season with salt and pepper.
- Spread 1 cup of tomato pasta sauce over base of baking dish. Lay four lasagne sheets on bottom of tray. Spread sheet with quarter of ricotta mixture, then top a third of the spinach mixture. Repeat twice more, layering sauce, lasagne sheets, ricotta mixture then spinach mixture. Top with remaining four sheets of lasagne. Spread top layer with remaining ricotta mixture and pasta sauce. Press down so mixtures are even.
- Cover dish with foil and bake for 30 minutes. Uncover and sprinkle with mozzarella. Bake for a further 20 minutes until golden brown. Cool for 10 minutes before serving.
Related links:
Quesadilla with beans and cheese