Easy to make and so delicious: Spinach and Ricotta Lasagna
Difficulty: Very Easy
Portions: 4-6
Preparation: 20 min
Baking time: 30 minutes
Here is a lasagna recipe that is a favorite among vegetarian lasagnas: a lasagna made with fresh spinach, ricotta, tomato sauce and some mushrooms; simple but always effective!
Ingredients:
* 2 3/4 cup tomato sauce
* 17 oz (540 ml) ricotta cheese
* 8 oz (227 g) mushrooms, fresh
* 1 egg
* 1 lb. fresh spinach
* Mozzarella cheese, to taste
* Parmesan cheese, to taste
* Salt, to taste
* Pepper to taste
* 8 lasagna noodles
Recipe for 6-8 portions
Instructions
1. Preheat your oven to 350 degrees F (180 °C).
2. Boil the lasagna noodles in salted boiling water, for 7 minutes.
3. Wash the spinach, remove their stems then chop it down.
4. Mix the egg, the ricotta cheese and the spinach in a large bowl.
5. Choose the lasagna pan you will use according to your preferences, that is to say a big dish for thinner lasagna with little stuffing and a small dish for a higher lasagna with more stuffing. In the rectangular lasagna baking dish, first line the bottom with a layer of noodles.
6. Spread the spinach-ricotta mixture, the chopped mushrooms, sautéed (if desired), some mozzarella and Parmesan.
7. Add another layer of lasagna; spread the tomato sauce evenly over the pasta.
8. Add remaining mozzarella and Parmesan, over the tomato sauce; bake at 350 °F (180 °C) for 30 minutes or until cheese is browned slightly.