Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Vegetarian Ricotta & Spinach Lasagne
My stuffed giant pasta shell bake has been really popular. This lasagne came about when I went to make but didn’t have any of the giant shells in the cupboard. And so I adapted the recipe to make a lasagne and it worked a treat!
A friend told me she had made the stuffed shells using fresh chard instead of spinach – that’s one for me to try next time!
Prep: 20 minutes
Cooking: 30 minutes
Total: 50 minutes
200g Fresh lasagne sheets
5 tbsp grated parmesan or vegetarian hard cheese such as Pecorino
handful fresh basil chopped
2 beaten eggs
For the tomato sauce:
2 red onions chopped
4 garlic cloves crushed
2 cans chopped tomatoes
2 tbsp Balsamic vinegar
2 tbsp pinenuts
Extra Parmesan or vegetarian hard cheese for grating on top
To make the tomato sauce, soften the onion in a lug of oil for 5 minutes then add the garlic. Colour for a minute before adding the balsamic vinegar and chopped tomatoes. Season and simmer for 20 minutes.
Put the spinach into a colander and pour over boiling water so that it wilts. Squeeze the water out and roughly chop it.
Combine the ricotta, cheese, eggs and spinach.
Rub some oil over an oven proof dish. Put a layer of lasagne sheets across the bottom.
Add a layer of the tomato sauce and torn basil leaves, then lasagne again, then ricotta/spinach mix, tomato sauce & more basil, lasagne, ricotta and so on. Finishing with – layer of the ricotta mix, a sprinkle of pine nuts and more grated cheese.
Cover with foil and bake at 180 for 20 minutes. Uncover and bake for another 15 minutes.
Serve with a green salad or veg.