Spinach and Ricotta Lasagne
Ingredients:
16 Lasagne sheets
680ml Tomato passata sauce
1 Onion, diced
5 Garlic Cloves, diced
10 Mushrooms, sliced
250g Spinach, chopped
500g Ricotta
1 cup grated Cheese
1 Egg
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.
Physio Direct is ACC accredited so you can come to us directly to get an injury registered with ACC without having to go to your GP first, followed by an assessment, treatment and follow up review, to ensure correct care and recovery. Physio Direct can also refer you directly for Cortisone injections, X-Rays and Ultra Sound Scans and on to Specialists if needed.
Please feel free to print out these news letters and put the in the staffroom and hand them out to your team. Understanding more about injuries, gives people the power to prevent an injury from occurring in the first place. Prevention and education is the key!