Spinach & Ricotta Lasagne Recipe

Name: Spinach & Ricotta Lasagne
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 75 g (3 oz) butter; 100 g (4 oz) onion, finely chopped; 100 g (4 oz) mushrooms, finely chopped; 450 g (1 lb) frozen spinach, cooked, drained and finely chopped; 225 g (8 oz) ricotta cheese; 1 tsp Basil; ½ tsp Garlic Granules; ¼ tsp Ground Nutmeg; Schwartz Sea Salt and Ground Black Pepper, to season; 50 g (2 oz) plain flour; 600 mililitre (1 pint) milk; 4 sheets lasagne; 25 g (1 oz) Parmesan cheese, grated

Ingredients

75 g (3 oz) butter
100 g (4 oz) onion, finely chopped
100 g (4 oz) mushrooms, finely chopped
450 g (1 lb) frozen spinach, cooked, drained and finely chopped
225 g (8 oz) ricotta cheese
1 tsp Basil
½ tsp Garlic Granules
¼ tsp Ground Nutmeg
Schwartz Sea Salt and Ground Black Pepper, to season
50 g (2 oz) plain flour
600 mililitre (1 pint) milk
4 sheets lasagne
25 g (1 oz) Parmesan cheese, grated

	PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h

Instructions

Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Melt 25g (1oz) butter in a sauté pan and gently fry the onion and mushrooms for 3-4 minutes. Stir in the spinach, ricotta cheese, Basil, Garlic Granules and Nutmeg. Season to taste with Salt and Black Pepper and put aside. Melt the remaining butter in a saucepan, add the flour and cook for 1 minute. Remove from the heat and blend in the milk. Bring to the boil, stirring. Season to taste with Salt and Black Pepper.
Spread half the spinach mixture in the bottom of a lightly greased ovenproof dish. Top with a layer of lasagne followed by half the white sauce. Repeat. Sprinkle with Parmesan cheese and place in the oven for 30-40 minutes or until golden and the pasta is cooked.

Dinner