Spinach and Ricotta Lasagna
I love spinach and ricotta ravioli, so I thought ‘Why not put it into a lasagna?!’ I think it’s tastier than one made with mince, it’s much easier to make and it also contains much less saturated fat. You could substitute the lasagna sheets for gluten-free ones too and make your own gluten-free bechemel sauce.
You Will Need: (Serves 4 Spinach and Ricotta Lasagna)
- Around 12 Lasagna Sheets
- 2 Bags of Spinach, washed
- 225g Tub of Ricotta Cheese
- 2 Gloves of Garlic, crushed
- 1 Onion, diced
- Olive Oil
- 8tbsp Bechemel Sauce
- 1 Block of Cheddar
Preheat the oven to 180*C.
To make your spinach and ricotta lasagna, begin by frying the garlic and onion in a little olive oil over a medium heat in a saucepan until softened.
Once the onions are soft and gently browning, add the bag of spinach and place a lid on top of the saucepan and allow the spinach to wilt for a couple of minutes. Stir in the ricotta and turn off the heat. Season with salt and pepper.
Having soaked the lasagna sheets in water for a couple of minutes to soften, begin to assemble your lasagna in a baking dish.
Place a 1/3 of the Spinach mix at the bottom of the pan, and then a layer of four lasagna sheets. Repeat this until all the spinach mix has gone.
Top with the final four lasagna sheets and then place the bechemel on top of that. Top with plenty of grated cheese before placing in the oven for around 40 mins.