Ricotta and spinach lasagna

By admin
27 September 2010

Serves 4

Preparation time: 20 min

Baking time: 20-25 min

This is an adaptation of a cannelloni dish in which we’ve replaced pasta tubes with less expensive lasagna sheets.

olive oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

300 g spinach, chopped

300 g ricotta cheese

100 g feta cheese, crumbled

3 ml ground nutmeg

salt and freshly ground black pepper

12 lasagna sheets

125 ml (½ cup) grated mature Cheddar cheese

Preheat the oven to 180 °C.

Heat 30 ml (2 T) olive oil in a large pan and fry the onion and garlic for a few minutes or until fragrant.

Add the spinach and fry for about 1 minute.

Remove from the heat and leave to cool.

Mix the cooled spinach mixture, ricotta and feta cheeses and nutmeg and season with salt and pepper.

Meanwhile cook the lasagna sheets 2 at a time for 1 minute or until just soft.

Set aside.

Sprinkle the cooked lasagna sheets with olive oil and arrange half in an ovenproof dish.

Spoon the spinach filling on one half of each sheet.

Fold the sheets over the filling.

Repeat with the remaining pasta and filling.

Sprinkle the Cheddar cheese on top.

Bake for 15 minutes or until done. Serve with a tomato salad

TIP: To prevent the sheets sticking together after cooking sprinkle them with olive oil before filling and folding them.

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