Easy Vegetarian Spinach Lasagna

• Vegetarian

• Produce

  • 48 2/3 oz (1 bottle tomato passata
  • 1 Garlic clove
  • 1 Onion
  • 18 oz Spinach, frozen leaf

• Refrigerated

  • 1 Egg

• Pasta & Grains

  • 10 Oven-ready lasagne sheets

• Baking & Spices

  • 1 Nutmeg
  • 1 Salt and pepper
  • 1 Sugar

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1 cups Mozzarella cheese, grated
  • 3 tbsp Parmesan cheese, grated
  • 1 cup Ricotta cheese

Found on platedcravings.com

Description

Ingredients

• 18 oz (500g) frozen leaf spinach
• 1 onion
• 1 tsp olive oil
• 1 garlic clove
• 24oz (700g) (1 bottle) tomato passata (pureed tomato
• 1 cup ricotta cheese
• 3 tbsp parmesan cheese, grated
• 1 egg
• 10 Oven-Ready Lasagne Sheets
• 1 to 2 cups grated mozzarella cheese
• Salt and Pepper
• Sugar
• Nutmeg

Directions

• Preheat your oven to 390F (200C). Grease a 10-inches x 8-inches (26x20cm) oven dish.
• Put the frozen spinach in a pan and add about 50 ml of water. Cover the pan and let it simmer for about 10 min. Stirring it a few times.
• Peel and dice the onion into small cubes. Heat up a saucepan over medium temperature. Add 1 tsp of olive oil and sauté the onions for 2-3 minutes until translucent.
• In the meantime finely chop the garlic. Add it to the onions and cook for 1 more minute. Make sure to not brown the garlic or it will become bitter.
• Add the tomato passata to the onion-garlic mix. Season with pepper, salt, 1 tsp oregano and a pinch of sugar. Let it simmer for 10 minutes over medium temperature.
• In a little bowl mix up ricotta, the egg, 3 tbsp grated parmesan, a little bit nutmeg and season with salt and pepper.
• When the spinach is cooked and most of the water has evaporated season with salt, pepper and a little bit of nutmeg. Drain the spinach in a colander and let it cool down for a few minutes before adding the spinach to you ricotta mixture (be patient or the egg will scramble).
• Now we start layering. First, put a few tablespoons of the tomato sauce on the bottom of your oven dish. Then add a layer of lasagna sheets. Put a layer of the ricotta-spinach mixture on top of the lasagne sheets. Top it with tomato sauce. Sprinkle grated mozzarella cheese on top and cover with a layer of lasagne sheets. Repeat this until your baking dish is nicely filled.
• Finish your lasagne with some lasagna sheets topped with tomato sauce and grated cheese on top.
• Put your lasagne into the preheated oven and bake for 40 minutes. If the top gets too brown cover with aluminum foil to prevent it from getting burned.