Spinach and ricotta lasagne Recipe - Better Homes & Gardens Australia
There are few meals more hearty and satisfying than a lasagne, and this vegetarian version featuring spinach and ricotta is no exception.
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Cooking tools:
- Saucepan
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Skillet
- Stove
- Oven
- Baking dish
Ingredients
- 500g spinach leaves, washed, drained
- 300g firm ricotta
- 2 cloves garlic, finely chopped
- 1 egg
- 100g parmesan, finely grated
- Salt and freshly ground black pepper, to season
- Freshly grated nutmeg, to season
- 375g instant dried lasagne sheets
- Basil leaves, to serve
- Bechamel sauce
- 50g butter
- 2 Tbsp plain flour
- 400ml milk
- Tomato sauce
- 1 Tbsp olive oil
- 1 eschalot, finely chopped
- 400g can diced tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
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