Spinach Ricotta Lasagna Recipe

Name: Spinach Ricotta Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons pesto; 6 2/3 cups spinach; 8 lasagna sheets; 1 onion medium; 2 cloves garlic; 1 cup ricotta; 1 teaspoon salt /pepper mix; 2 tablespoons olive oil; 1 cup Parmesan cheese; 1 pinch oregano

Servings: persons

1
Chop onions, garlic and spinach
2
Stir-fry onions garlic and oregano with 1 tbsp of olive oil for 5 minutes
3
Add spinach, cook until limp
4
Pre-heat oven to 180 Celsius
5
Boil 8 lasagna sheets (you can use olive oil to make sure they don't stick together
6
Rub 1 tablespoon of olive oil around a small baking tray
7
when the spinach mixture has cooled slightly, chop everything once again
8
Mix ricotta, pesto, parmesan cheese, salt and pepper, together with cooked spinach, leave a small handful of parmesan for the top layer of the lasagna
9
Put first layer of pasta sheet on the bottom of the tray and about 1cm of evenly spread spinach-ricotta mix.
10
repeat until tray is full, the top layer should have only pesto and parmesan (about 20g)
11
Bake for about 30 mins, or until golden brown
12
serve hot

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons pesto, 6 2/3 cups spinach, 8 lasagna sheets, 1 onion medium, and more.

Yes, Spinach Ricotta Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Ricotta Lasagna

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