Spinach and Ricotta

Lasagna

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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Rinse, dry and finely chop the spinach leaves, discarding the hard stems. Peel and chop the onion and garlic. Halve the cherry tomatoes.

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2 Fry vegetables

Heat a large pan with a drizzle of olive oil. Once hot, add the onion and fry with a generous pinch of salt for 5-7 min until translucent. Add the garlic, spinach and cherry tomatoes, and fry for 4-5 min further until the spinach is wilted. Season generously with black pepper. Set aside.

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3 Start cheese sauce

Melt the butter in a non-stick pan or soup pot over a medium heat. Add the flour and cook for 1-2 min, whisking, until a sandy paste has formed. Don't brown the flour. Once the paste has formed, slowly add the milk, whisking constantly. Bring to a simmer and cook, stirring, for 3 min until the sauce has thickened.

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4 Finish cheese sauce

Take the sauce off the heat and season it with a pinch of salt. Add the grated mozzarella and stir until it has melted into the sauce. Finally fold in 200/250/400 g of ricotta.

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5 Layer

Spoon 1/3 of the spinach mix into a square or rectangular baking dish. Arrange 1/3 of the lasagna sheets on top, followed with 1/3 of the cheese sauce. Make two more layers using the remainder of the spinach mix, lasagna sheets and cheese sauce.

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6 Bake

Grate the Parmesan directly over the final layer of cheese sauce. Bake the lasagna for 30-35 min (see pro tip).  Let the lasagna rest for 5-10 min before serving. Garnish with the fresh basil leaves.

Tips for fussy eaters

Serve the cherry tomatoes raw, on the side instead of adding them to the lasagna.

Pro tip

If the top starts to brown too quickly, cover the dish lightly with a piece of foil.

Vegetarian comfort dinner at its finest!

Cooking Time: 50 min

Cals 944 · Prot 48 · Carbs 59 · Fat 49

Ingredients

Number of people

Lasagna and vegetables

Lasagna sheets 6 Pieces
Spinach (palak) 300 Grams
White onion 1 Piece
Garlic cloves 2 Pieces
Cherry tomatoes 150 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
Parmesan 30 Grams

White sauce

Salted butter 30 Grams
All purpose flour 15 Grams
Full fat milk 400 ML
Salt 1 Tsp
Grated mozzarella 100 Grams
Ricotta 250 Grams

To serve

Fresh basil 15 Grams

Vegetarian comfort dinner at its finest!

Cooking Time: 50 min

Cals 944 · Prot 48 · Carbs 59 · Fat 49

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Rinse, dry and finely chop the spinach leaves, discarding the hard stems. Peel and chop the onion and garlic. Halve the cherry tomatoes.

photo

2 Fry vegetables

Heat a large pan with a drizzle of olive oil. Once hot, add the onion and fry with a generous pinch of salt for 5-7 min until translucent. Add the garlic, spinach and cherry tomatoes, and fry for 4-5 min further until the spinach is wilted. Season generously with black pepper. Set aside.

photo

3 Start cheese sauce

Melt the butter in a non-stick pan or soup pot over a medium heat. Add the flour and cook for 1-2 min, whisking, until a sandy paste has formed. Don't brown the flour. Once the paste has formed, slowly add the milk, whisking constantly. Bring to a simmer and cook, stirring, for 3 min until the sauce has thickened.

photo

4 Finish cheese sauce

Take the sauce off the heat and season it with a pinch of salt. Add the grated mozzarella and stir until it has melted into the sauce. Finally fold in 200/250/400 g of ricotta.

photo

5 Layer

Spoon 1/3 of the spinach mix into a square or rectangular baking dish. Arrange 1/3 of the lasagna sheets on top, followed with 1/3 of the cheese sauce. Make two more layers using the remainder of the spinach mix, lasagna sheets and cheese sauce.

photo

6 Bake

Grate the Parmesan directly over the final layer of cheese sauce. Bake the lasagna for 30-35 min (see pro tip).  Let the lasagna rest for 5-10 min before serving. Garnish with the fresh basil leaves.

Tips for fussy eaters

Serve the cherry tomatoes raw, on the side instead of adding them to the lasagna.

Pro tip

If the top starts to brown too quickly, cover the dish lightly with a piece of foil.

Ingredients

Number of people

Lasagna and vegetables

Lasagna sheets 6 Pieces
Spinach (palak) 300 Grams
White onion 1 Piece
Garlic cloves 2 Pieces
Cherry tomatoes 150 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
Parmesan 30 Grams

White sauce

Salted butter 30 Grams
All purpose flour 15 Grams
Full fat milk 400 ML
Salt 1 Tsp
Grated mozzarella 100 Grams
Ricotta 250 Grams

To serve

Fresh basil 15 Grams
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