A creamy spinach and ricotta lasagna with mozzarella and homemade tomato sauce.
Course Main Course
Cuisine Indian
Prep Time 30 minutesmins
Cook Time 40 minutesmins
Servings 8people
Ingredients
12Lasagna sheets
2cupsgrated mozzarella cheese
¼cupgrated parmesan cheese
For the spinach mixture:
1tbspolive oil
150gricotta cheese
250groughly chopped spinach
1small onionchopped
2medium sized cloves garliccrushed
1egg
¼tspgrated nutmeg
1tspsalt
½tspground pepper
2tspchilli flakesoptional
¼cupgrated parmesan cheese
For the tomato sauce:
1tbspolive oil
2medium sized cloves of garliccrushed
28ozcanned chopped tomatoes
1tspsalt
1tspchilli flakes
1tspdried oregano
Instructions
Preheat the oven to 375 F or 180 C.
To make the tomato sauce:
Sauté the garlic in the olive oil for several minutes or until fragrant, but not browned.
Add the canned tomatoes and seasoning and cook for 5 minutes. Taste for flavor and set aside. !To make the spinach mixture:
In a saucepan over medium heat, sauté the onions and garlic in the olive oil until translucent.
Add the spinach and cook until the spinach has wilted and is cooked through.
Meanwhile, whisk together the egg, ricotta, nutmeg, salt, pepper, chili flakes and parmesan in a medium sized bowl until well-incorporated.
Add in the spinach mixture and taste for seasoning.
To assemble the Lasagna:
Spread a few tablespoons of the tomato sauce at the bottom of a casserole dish*.
Layer 3 lasagna sheets (you may have to break it up to fit) evenly to cover the sauce.
Spread 1/3 of the spinach mixture, top with 1/4 of the tomato sauce mixture and sprinkle 1/4 of the grated mozzarella cheese.
Repeat this procedure one more time then sprinkle 2 tbsp of water on top.
Repeat the procedure another time, and top with the last layer of lasagna sheets. Then cover this layer with the remaining tomato sauce, sprinkle with the remaining cheese and the parmesan cheese and cover the pan with a piece of aluminum foil.
Bake the lasagna for 20 minutes covered, then 20 minutes uncovered.
Notes
I used a 10-inch round casserole dish, but you can use a 9×13 or 9×9 – keep in mind that the larger the dish, the thinner the lasagna layers.