Ricotta and Spinach Lasagna

Ricotta and Spinach Lasagna

  • Preparation 45 min
  • Cooking 1 h 5 min
  • Servings 1
  • Makes 6 to 8
  • Freezes Yes

Categories

Ingredients

  • Tomato Sauce

    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 3 tbsp (45 ml) olive oil
    • 2 cans (28 oz/796 ml each) plum tomatoes, crushed
    • ½ tsp dried oregano
  • Filling

    • 18 cups (420 g) baby spinach
    • 2 garlic cloves, finely chopped
    • 2 tbsp (30 ml) olive oil
    • 1 lb (450 g) ricotta cheese
    • ¾ cup (55 g) fresh Parmesan cheese, finely grated
    • ¼ cup (60 ml) 35% cream
    • Nutmeg, freshly grated, to taste
  • Lasagna

    • 15 lasagna noodles, cooked al dente and lightly oiled
    • 2 ½ cups (250 g) mozzarella cheese, grated
    • ¼ cup (20 g) fresh Parmesan cheese, finely grated

Preparation

  • Tomato Sauce

  • Filling

  • Assembly

Note from Ricardo

If you assemble and refrigerate the lasagna in advance, add 10 minutes to the cooking time.

Personal Note