Name: Spinach and Ricotta Lasagna
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tbsp olive oil (organic, fairtrade); 2 onions (organic, peeled, chopped); 2 cloves garlic (organic, peeled, crushed); 300 g spinach (organic); 1 dash nutmeg (organic, fairtrade); 1 lemons (organic, fairtrade, zested and juiced); 500 g low fat ricotta cheese (organic or use mascarpone); 75 g Parmesan cheese (organic, grated); 1 dash black pepper (organic, fairtrade, freshly ground); 12 lasagna sheets (organic); 500 g passata (organic); 320 g green salad (organic, to serve)

baked-ricotta-and-spinach-cannelloni-in-tomato-sauce

Spinach and Ricotta Lasagna

REALMEALDEAL

This Spinach & Ricotta lasagna dish uses passata as the sauce because it's not too heavy and saves prep time, but still makes for a tasty dish. You will need a large oven proof dish or use 2 smaller ones. I used to do this as a canelloni, but found that a lasagna is much quicker to prepare!

5 from 4 votes

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Main Course

Cuisine Italian

Servings

Calories 731 kcal

Ingredients

2 tbsp olive oil organic, fairtrade
2 onions organic, peeled, chopped
2 cloves garlic organic, peeled, crushed
300 g spinach organic
1 dash nutmeg organic, fairtrade
1 lemons organic, fairtrade, zested and juiced
500 g low fat ricotta cheese organic or use mascarpone
75 g Parmesan cheese organic, grated
1 dash black pepper organic, fairtrade, freshly ground
12 lasagna sheets organic
500 g passata organic
320 g green salad organic, to serve

Instructions

Pre-heat the oven to 200°C/400°F/gas mark 6
Add the olive oil to the pan and fry the onion over a medium heat until soft. Add the garlic together with the spinach and nutmeg and cook for about 2 minutes.
Add in the ricotta cheese with the lemon zest, juice and half the parmesan. Season with black pepper
Spread half the passata on the bottom of an oven proof dish. Place a layer of lasagna sheets on top. Add a layer of the spinach and ricotta mixture, cover with another layer of lasagna sheets and repeat until all the mixture is used up. Add a final layer of lasagna sheets.
Pour the remainder of the passata over the top and sprinkle with the rest of the cheese. If you are using 2 trays, you may need more cheese.
Bake in the oven for 25 - 30 minutes until the sauce is bubbling and the cheese is golden.
Serve with the green salad.

Notes

Not all eating at the same time or in a hurry?

This dish can be prepared in advance and kept in the fridge for 24 hours or cooked and then re-heated when ready.

Nutrition

Calories: 731kcalCarbohydrates: 95gProtein: 38gFat: 24gSaturated Fat: 11gCholesterol: 52mgSodium: 580mgPotassium: 1583mgFiber: 8gSugar: 12gVitamin A: 9205IUVitamin C: 72mgCalcium: 709mgIron: 7mg

Author REALMEALDEAL

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