Ricotta and Spinach Lasagna
Ricotta and Spinach Lasagna
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 3 tbsp (45 ml) olive oil
- 2 cans (28 oz/796 ml each) plum tomatoes, crushed
- ½ tsp dried oregano
- 18 cups (420 g) baby spinach
- 2 garlic cloves, finely chopped
- 2 tbsp (30 ml) olive oil
- 1 lb (450 g) ricotta cheese
- ¾ cup (55 g) fresh Parmesan cheese, finely grated
- ¼ cup (60 ml) 35% cream
- Nutmeg, freshly grated, to taste
- 15 lasagna noodles, cooked al dente and lightly oiled
- 2 ½ cups (250 g) mozzarella cheese, grated
- ¼ cup (20 g) fresh Parmesan cheese, finely grated
Instructions
- In a pot over medium heat, soften the onion and garlic in the oil for 5 minutes. Add the tomatoes and oregano. Bring to a boil. Simmer for 15 minutes. Season with salt and pepper. Set aside.
Ricotta and Spinach Lasagna