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Ricotta and spinach lasagna with chopped tomatoes

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Ingredients for 4 servings:

  • 250 g ricotta
  • 400 g tomatoes, chopped
  • 500 g leaf spinach, frozen
  • 200 g cheese, grated
  • 100 ml cream
  • 1 clove(s) garlic
  • e.g. lasagna sheet(s)
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple and vegetarian

Finely chop the garlic clove and mix well with the ricotta, thawed spinach leaves, cream, approximately 50g of grated cheese, and the chopped tomatoes. Season with salt and pepper. Layer the mixture in a baking dish, alternating with the lasagna sheets, starting with the ricotta and spinach mixture. Sprinkle the remaining cheese over the lasagna. Bake the lasagna at 180°C (fan oven) for 25-30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Ricotta and spinach lasagna with chopped tomatoes