Total Time: 1 hour 15 minutes

Lasagne ricotta spinach tomato, richer with more character and taste with the addition of a tomato sauce.

ricottaspinachtomato

 

Ingredients for 4 people:

  • 6 ounces lasagne
  • 3 cups marinara sauce
  • 1 cup ricotta
  • 1 cup spinach purée
  • 1 egg
  • 1 cup grated parmesan
  • Pinch nutmeg
  • Salt and pepper

 

Directions:

Using a 9 inches square baking dish or similar, butter the bottom to create a non-stick surface.

Place lasagne on top and spread a thin layer of marinara sprinkled with parmesan. Then cover with a mixture made with spinach, ricotta, 1/2 cup parmesan, egg, salt and a touch of nutmeg, all combined in a large bowl.

Repeat for two more layers.

Finish fourth and last layer with more abundant marinara and parmesan and bake at 350F for about 30 minutes.

 

Note: you could use another kind of tomato sauce like in spaghetti alla carrettiera or in bucatini all’Amatriciana or even a ragu napoletano. Black pepper better than hot red pepper here.

Pre-cook lasagne by boiling for 1 minute and then stopping the coking by dropping them in a bath of cold water. Then drain  and dry them before assembling. If you use the pre-cooked kind no need to do this.

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