Spinach and ricotta lasagne recipe | delicious. magazine
We've put a twist on the classic lasagne with a creamy spinach and ricotta filling. This vegetarian version is finished off with slices of mozzarella...
Ingredients
- 250g pack fresh lasagne sheets
- 125g mozzarella, sliced
- 30g parmesan or vegetarian alternative, grated
- For the tomato sauce
- Glug olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 150ml red wine
- 2 x 400g tins chopped tomatoes
- 1 tsp sugar
- 2 tbsp vegetarian Worcester sauce (we like https://biona.co.uk/product/biona-organic-worcester-sauce/Biona, from Holland & Barrett and Ocado)
- 2 tbsp tomato purée
- Bunch fresh basil, chopped
- For the spinach and ricotta sauce
- 375g spinach
- Knob of butter
- 500g ricotta
- 250g mascarpone
- 4 medium free-range egg yolks
- Grated zest 1 lemon
- Pinch freshly grated nutmeg
- 40g parmesan or vegetarian alternative, grated
- You’ll also need:
- 2 litre baking dish
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