Tuesday, 13 March 2012

Lasagna with a Layer of Ricotta and Spinach

I love to add a layer of spinach and ricotta in my lasagna, but it's optional.

I use my mixed vegetable tomato sauce in this dish but I rather it chunky than blended. So, aside from the ingredients for the sauce, you'll need:
  • Lasagna sheets
  • Mozzarella
  • Parmesan
  • Ricotta
  • 2 bags of fresh baby spinach
  • A knob of butter
  • 2 teaspoons of garlic powder
  • 1 & 1/2 teaspoons of freshly grated nutmeg

For the ricotta layer:
  1. Wash the spinach and spin dry it
  2. Cook it in a saucepan with the butter, nutmeg and garlic powder
  3. Once the leaves are wilted, take them out of the pan and let them cool before chopping the spinach coarsely
  4. Mix the spinach with the ricotta in a bowl and put aside
 Layering the lasagna:
  1. Depending on the instructions for the lasagna sheets you have, you will either have to cook them first or if you have the ones that cook themselves in the oven, you will start differently. Assuming you are ready to start layering the lasagna, you will start by putting an extremely thin base of the tomato sauce on the bottom of a lasagna sheet
  2. Lay down sheets of lasagna to fully cover the base of the pan
  3. Add a generous amount of sauce
  4. Top it with lots of mozzarella and parmesan (and, if you have it, cheddar)
  5. Lay down another set of lasagna sheets
  6. Put down your layer of ricotta and spinach
  7. Cover it with more lasagna sheets 
  8. Keep layering in this order: lasagna sheets, sauce, cheese 
  9. Layer until you reach the top and lay down lots of cheese to fully cover the top
Bake depending on the directions of the lasagna noodles you buy.

Tip: Once it's ready, take it out of the oven and let it set for 10-15 minutes

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