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creamy spinach lasagna

Creamy spinach lasagna

Print Recipe
 A creamy spinach and ricotta lasagna with mozzarella and homemade tomato sauce.
Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8 people

Ingredients

  • 12 Lasagna sheets
  • 2 cups grated mozzarella cheese
  • ¼ cup grated parmesan cheese

For the spinach mixture:

  • 1 tbsp olive oil
  • 150 g ricotta cheese
  • 250 g roughly chopped spinach
  • 1 small onion chopped
  • 2 medium sized cloves garlic crushed
  • 1 egg
  • ¼ tsp grated nutmeg
  • 1 tsp salt
  • ½ tsp ground pepper
  • 2 tsp chilli flakes optional
  • ¼ cup grated parmesan cheese

For the tomato sauce:

  • 1 tbsp olive oil
  • 2 medium sized cloves of garlic crushed
  • 28 oz canned chopped tomatoes
  • 1 tsp salt
  • 1 tsp chilli flakes
  • 1 tsp dried 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.