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The ingredients needed to cook Spinach and Ricotta Lasagna:
- Provide 300 grams lasagne sheets
- Use 2 tablespoons olive oil
- Prepare 2 medium onion chopped
- You need 2 cloves garlic crushed
- Use 300 g fresh spinach
- Prepare 150 g sea beet leaves
- Use 15 g chopped fresh mint (40 leaves)
- Provide 2 medium stalks celery chopped
- Provide 1 grated lemon zest
- Prepare 500 g ricotta cheese
- Provide 100 g grated parmesan
- You need 125 g mozzarella
- Get 1 tsp salt
- Take 1 tsp cracked black pepper
Steps to make Spinach and Ricotta Lasagna:
- Soak the lasagna sheets overnight or cook in boiling water until al dente and remove to cool.
- In a large frying pan heat half of the olive oil over medium heat and add the onion, celery and garlic and cook until the onion is soft. Add the spinach, sea beet and lemon zest and cook for about 5 minutes transfer to a large bowl.
- Drain the leaves well, leave to cool and the chop medium fine.
- Mix ricotta, mint, salt and pepper and two-thirds of the parmesan well with spinach
- Line a greased 9x12-inch lasagne dish with a layer of lasagne sheets then place a third of the spinach mixture and continue to do so until you've used up all the lasagna and spinach. Sprinkle with the remainder of the parmesan. Top with sliced mozzarella.
- Bake for 30 minutes.
I'm going to call it - this will be the best new thing you've made all year. This instructional video is a helpful time-saver that will enable you to get good at italian food, pasta recipes, oven bake recipes, main dish recipes. Lasagna is a well known baked Italian pasta dish. This hearty, meatless recipe attempts to compose the tang of the tomato sauce with the creaminess of the ricotta and the sweetness of the spinach. This recipe is the assembly of four different preparations into a baked dish and is presented here as such.
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