Ricotta and Spinach Lasagne
- Yield: 6
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition facts (per portion)
- Calories: 460
- Carbohydrate Content: 39.3g
- Cholesterol Content: 114mg
- Fat Content: 19.8g
- Fiber Content: 3.9g
- Protein Content: 32.5g
- Saturated Fat Content: 10.8g
- Serving Size: 363g
- Sodium Content: 753mg
- Sugar Content: 7.1g
Ricotta and Spinach Lasagne
Ingredients
- Ricotta cheese - 750g
- Frozen chopped spinach - 550g, thawed and squeezed try
- Parmesan - 1/2 cup grated
- Egg - 1 large
- Garlic - 2 cloves, crushed
- Salt and black pepper
- Bolognese pasta sauce - 425g
- Instant lasagne pasta sheets - 15
- Grated mozzarella - 1 1/2 cups
Instructions
- Preheat the oven to 180˚C. Lightly oil a large ovenproof baking dish.
- Mix together the ricotta, spinach, parmesan, egg and garlic in a large bowl. Season with salt and pepper.
- Spread a third of the bolognese sauce across the bottom of the baking dish. Layer on top 5 sheets of pasta, overlapping if necessary. Then spread a third of the ricotta mixture. Repeat again twice, ending with a layer of ricotta on top. Sprinkle over the grated mozzarella.
- Place in the oven and cook for 40 minutes. Allow to cool for 10 minutes before slicing to serve.
