Spinach and Ricotta Lasagne
16 Lasagne sheets
680ml Tomato passata sauce
1 Onion, diced
5 Garlic Cloves, diced
10 Mushrooms, sliced
250g Spinach, chopped
1 cup grated Cheese
2 Tbsp. Oil
Salt and Pepper
1 tsp. Thyme
1 tsp. Chilli flakes
- Preheat oven to 165 degrees Celsius. Sauté onion in a medium-sized pan for 7 minutes. Add garlic and continue to sauté for one minute. Add passata sauce and 2 cups of water, salt, pepper and chilli flakes to taste.
- In another pan, sauté mushrooms for 10 minutes Add spinach for a few minutes until.
- In a bowl stir together 500g ricotta, one egg, salt, pepper, and thyme to taste.
- In a large baking dish, put a ladle full of tomato sauce in the bottom to cover. Cover with three lasagne sheets in a row, cover with tomato sauce, then sauce, then ricotta mixture, then spinach and mushroom. Repeat layering sequence. On the top layer use lasagne sheets, then sauce, then grated cheese. Bake for 40-50 minutes.
Set aside to cool for 10 minutes before serving. Serves 8.
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