How To Make Spinach, Ricotta, And Tomato Lasagna

How To Make Spinach, Ricotta, And Tomato Lasagna

Spinach, Ricotta, and Tomato Lasagna Recipe. This traditional spinach lasagna is sure to be a favourite with the entire family. Serve it with some fresh garlic bread and a green salad. Delight in our Spinach, Ricotta, and Tomato Lasagna recipe.

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Step 1:

You will need...

• 1 kg frozen spinach , defrosted
• 400 g tin of plum tomatoes
• 300 g dried lasagna
• 500 g fresh tomatoes , chopped
• 2 cloves of garlic , peeled and chopped
• 1 kg ricotta cheese
• 100 g parmesan cheese , grated
• 50 ml olive oil
• 1 ltr chicken stock
• salt and pepper , to taste
• 1 wooden spoon
• 1 large knife
• 1 small knife
• 1 medium pan
• 1 baking dish, lightly oiled
• 1 spatula

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Step 2:

Preheat the oven

Set the oven to 175ºC (320ºF/ gas mark 3).

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Step 3:

Make the tomato sauce

Place the saucepan over a medium heat. Add half the oil, half the garlic, the fresh tomatoes, stir and heat. Stew for 5 minutes. Add the plum tomatoes, half the chicken stock, and season well. Stir well and cook for 5 more minutes then transfer the tomato sauce to a bowl and set aside for later.

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Step 4:

Prepare the spinach

Return the pan to the stove. On a medium-high heat, add the remaining oil and garlic and stir. Add the spinach and the remaining stock. Allow to cook for 5 minutes or until the spinach is done.

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Step 5:

Assemble the lasagna

Build up the lasagna in layers as follows: a layer of tomato sauce; pasta; sauce; spinach; sauce; then ricotta cheese. Sprinkle on some parmesan and add another layer of pasta, then sauce, then spinach… Continue until dish is full.

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Step 6:

Bake the lasagna

Place the dish in the centre of the oven and bake for 45 minutes.

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Step 7:

Remove and serve

Once the lasagna is cooked, take it out of the oven. Allow it to cool for a few minutes before serving as this will make it easier to cut. Divide into a generous portions and serve.