spinach and ricotta lasagne recipe | Schwartz
Find out how to make a spinach and ricotta lasagne flavoured with basil, garlic and nutmeg. Perfect for vegetarians.
Ingredients
- 75 g (3 oz) butter
- 100 g (4 oz) onion, finely chopped
- 100 g (4 oz) mushrooms, finely chopped
- 450 g (1 lb) frozen spinach, cooked, drained and finely chopped
- 225 g (8 oz) ricotta cheese
- 1 tsp Basil
- ½ tsp Garlic Granules
- ¼ tsp Nutmeg Ground
- Schwartz Sea Salt and Ground Black Pepper to season
- 50 g (2 oz) plain flour
- 600 ml (1 pint) milk
- 4 sheets lasagne
- 25 g (1 oz) Parmesan cheese, grated
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