Ingredients
Spinach white sauce:
- 450 g frozen spinach
- 250 g ricotta
- 100 g onion
- 15 g oil
- 2 cloves garlic
- ½ tsp black pepper
- ½ teaspoon salt
- ⅓ teaspoon nutmeg
- 70 g water
Tomato sauce:
- 250 g passata or tomatoes in their own juice
- 50 g bell pepper
- 50 g sun-dried tomatoes
- 70 g water
- 1 clove garlic
- ½ teaspoon of salt
- ½ tsp black pepper
Topping:
- 150 g mozzarella coarsely grated mozzarella
- 200 g lasagna 9 sheets
Instructions
- Let's prepare spinach white sauce first: add 15 g oil to a pan and fry 100 g onion, 2 garlic cloves for 5 minutes, remove the garlic after frying.*
- Add 450 g frozen spinach. Fry under the lid on medium heat until spinach is thawed and cooked. Stir occasionally. Bring to a boil, add 250 g ricotta and spices (½ tsp black pepper, ½ teaspoon salt, ⅓ teaspoon nutmeg).
- Bring to a boil, stirring constantly, add 70 g water. The sauce is ready.*
- Let's prepare red tomato sauce: blend all the ingredients in a blender: 250 g passata or tomatoes in their own juice, 50 g bell pepper, 50 g sun-dried tomatoes, 70 g of water, spices (1 clove garlic, ½ teaspoon of salt, ½ tsp black pepper). The sauce is ready, no need to cook or warm it up.
- Preheat the oven to 190 C / 375 F. Let's create lasagne:
- Put in a baking form following layers*Red tomato sauce (1/2), Lasagna sheets, Spinach white sauce, Grated mozzarella cheese, Lasagna sheets, Spinach white sauce, Grated mozzarella cheese, Lasagna sheets, Spinach white sauce, Grated mozzarella cheese, Lasagna sheets, Red tomato sauce (1/2), Grated mozzarella cheese
- Cover the form with foil.
- Bake at 190 C / 375 F on medium level for 25-30 minutes. 15-20 minutes under foil and then remove the foil and bake for 10 minutes.
Notes
Tips
*We use garlic just to add some flavor, no need to leave it inside.
*I have young spinach, in which the leaves are small. If your spinach has large leaves, it is better to blend it together with the ricotta in a blender after the spinach has boiled.
*My baking form is 26 X 17 cm
*We use garlic just to add some flavor, no need to leave it inside.
*I have young spinach, in which the leaves are small. If your spinach has large leaves, it is better to blend it together with the ricotta in a blender after the spinach has boiled.
*My baking form is 26 X 17 cm