Cooking time: 60 Minutes: Serves 6
Ingredients:
1 kg of Spinach
250 grams Ricotta Cheese
75 ml Double Cream
2 tbsp Extra Virgin Olive Oil
2 tbsp Butter
½ tsp Nutmeg Powder
¾ tsp Black Pepper Powder
250 grams Cheddar Cheese
¼ cup Parmigiano-Reggiano Grated + for topping
14 Dry Lasagne Sheets
400 grams Spicy Tomato Pasta Sauce
Salt to taste
Method:
Chop the spinach and set aside.
In a large pan, heat the oil and butter on high. Add the spinach and cook it for 4-5 minutes. Strain the spinach in a sieve and remove the excess water. Let it cool to room temperature.
Stir in the ricotta cheese, double cream, parmigiano-reggiano, nutmeg powder, black pepper, and salt. Mix well and set aside.
Add olive oil and salt to a large pan of boiling water. Drop 3 or 4 sheets at a time, depending on how they fit in the dish.
Grease a rectangular ovenproof dish to assemble the lasagna. Spread a thin layer of the red sauce on the bottom of the dish, then place the lasagna sheets. Spoon over the filling and grate some parmigiano-reggiano and cheddar cheese. Continue to make three layers in this way.
Finish the layer with the lasagna sheets topped with tomato sauce, and grate some parmigiano-reggiano and cheddar cheese.
Preheat the oven on 180°C, gas mark 5. Bake for 40 minutes coved with a foil, then remove the foil and bake until golden brown.
Serve the lasagne with garlic bread or mixed leaf salad.
NB: Always pre-cook the lasagna sheets until soft and bendy, just as when you bake them, so they don’t go dry.
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