Spinach and Ricotta Lasagna

Name: Spinach and Ricotta Lasagna
Prep time: 50 min
Yield: 4
Cuisine: Italiana
Ingredients: 250 grams lasagna sheets; 1/2 cups Parmesan cheese, grated; 1 egg; 450 grams ricotta cheese; 300 grams spinach, washed and disinfected; 1 tablespoon salt; 1/2 tablespoons pepper; 1 clove garlic; 3 tablespoons olive oil; 5 eggplants, sliced; 2 cups tomato sauce, for the sauce

Daniela De Tagle

This delicious lasagna recipe with spinach and ricotta cheese is perfect for a vegetarian audience.

Reviewed by Editorial Team of Kiwilimón

Published: 30-05-2010

Preparation

50 mins

Medium

Preheat the oven to 200 degrees Celsius. Mix the eggplant slices with olive oil, minced garlic, salt, and pepper. Bake for 15 minutes or until tender. In a large pot with salted water, boil the spinach for 1 minute and remove from the water. Chop the spinach. Meanwhile, prepare another large pot with salted water and bring to a boil. When boiling, cook the lasagna pasta according to the instructions on the pasta box. Drain the pasta. In a deep bowl, mix the ricotta cheese, egg yolk, spinach, Parmesan cheese, and season with salt and pepper. In a rectangular pyrex dish approximately 25 x 20 cm, place the tomato sauce. On a clean surface, place the lasagna pasta. On each strip, place 1 tablespoon of the ricotta filling and 1 eggplant slice, and roll up. Repeat with all the lasagna strips. Place the rolls on top of the tomato sauce. Cover the dish with aluminum foil and bake for 20 minutes. Remove from the oven and serve.