Thursday, May 9, 2013

Spinach & Ricotta Lasagne

Not my image because I couldn't get a good one!
I'll try again next time I make it.

Serves 2 - 4

Get This -

curly or flat lasagne (use according to instructions on the pack)
1 cup passata
1 tablespoon olive oil
2 cloves garlic, crushed
6 cups baby spinach, loosely packed and chopped well
250g ricotta
1 1/2 cups grated mozzarella
200g feta, crumbled
1 egg
1 teaspoon dried oregano
1 pinch nutmeg
salt & pepper to taste
1/4 cup grated parmesan cheese

Do This -
  1. Preheat oven to 220°C.
  2. In a large fry pan add oil and heat to medium-low heat.
  3. Sauté garlic until fragrant, about 1 minute.
  4. Add chopped spinach and sauté until wilted, about 3 minutes.
  5. In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, feta, egg, oregano, nutmeg, salt and pepper.
  6. Place one layer of cooked lasagne sheets in the base of a casserole dish.
  7. Layer with passata, spinach & ricotta mix and lasagne sheets.
  8. Finish with a layer of pasta and sprinkle with the remaining mozzarella and parmesan.
  9. Cover with foil and bake 20 minutes, or until cheese is hot and bubbly.