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Spinach & Ricotta Lasagne

A spinach and ricotta lasagne flavoured with Basil, Garlic and Nutmeg.

15 mins Prep Time 45 mins Cook Time
15 mins Prep Time
45 mins Cook Time
  • Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

  • Melt 25g (1oz) butter in a sauté pan and gently fry the onion and mushrooms for 3-4 minutes. Stir in the spinach, ricotta cheese, Basil, Garlic Granules and Nutmeg. Season to taste with Salt and Black Pepper and put aside. Melt the remaining butter in a saucepan, add the flour and cook for 1 minute. Remove from the heat and blend in the milk. Bring to the boil, stirring. Season to taste with Salt and Black Pepper.

  • Spread half the spinach mixture in the bottom of a lightly greased ovenproof dish. Top with a layer of lasagne followed by half the white sauce. Repeat. Sprinkle with Parmesan cheese and place in the oven for 30-40 minutes or until golden and the pasta is cooked.

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