food & drinks, recipe

recipe // spinach ricotta lasagna

May 21, 2015


In my opinion there are only a few things that beat a good lasagna. I also believe that it does not always have to be the classic version. In fact, there are veggie variations that I love even more than the good old meat lasagna. One of those would be this super delicious ricotta spinach lasagna I made a few days ago. It is actually pretty easy to make in no time which is why I am positive that it will appear on my plate a lot more often in the near future…

You’ll need:

    • 1 can of sliced tomatoes
    • 150g spinach (I used frozen spinach)
    • 1 onion
    • 1 garlic clove (pressed)
    • 250g Ricotta cheese
    • a few slices of any cheese you prefer for the top layer (I used gouda)
    • Lasagna sheets
    • 100ml vegetable broth
    • salt, pepper

Preheat the oven (180°C). Cut the onion into cubes and sear them in a pot – together with the pressed garlic. Add the tomatoes and some salt and pepper. Let it heat up slowly while stirring from time to time. In another pan heat up some coconut oil (or any other oil you prefer) and add the spinach, together with some salt and pepper. As soon as it is warm enough, add the Ricotta cheese and mix both ingredients well. Now it is time to layer: First spread the tomato sauce onto the ground of your oven form, cover it with the spinach Ricotta cheese mix and add as many lasagna sheets as you need to cover all spinach. Pour some broth onto the noodles. Repeat these steps until all is used up. Last, but not least cover the last layer (which should be spinach) with your chosen cheese and put the whole thing into the oven. Wait for approximately 30 minutes and E N J O Y! 🙂



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