Feel like a little change? Here's our delicious recipe for ricotta and spinach lasagna Perfect for those who want to try this great classic, who love vegetables, or who are looking to reduce their meat consumption.
Ingredients
8 lasagna sheets
750 g of ricotta
500 g of spinach
10 tomatoes
2 shallots
3 cloves of garlic
130 g grated county
tarragon
olive oil
Preparation
Lasagna is not only delicious but also easy to make in large quantities! Convenient if you need to prepare the meal for a big table or if you want to have a great meal to reheat throughout the week. For a change from the beef classic, here's a vegetarian recipe for ricotta and spinach lasagna.
Step One
Pre-cook the lasagna pasta in a large pot of boiling water. Then dump them in cold water to stop the cooking process.
Step Two
Finely chop the tarragon, garlic, and shallot. Add it all to the ricotta, then salt and pepper to taste. Add a drizzle of olive oil and mix.
Step 3
Incise the tomatoes and remove the stalks. To bind them, immerse them in boiling water for about 30 seconds. Immediately transfer them to cold water. The thermal shock will allow you to remove the skin easily.
Step 4
Cut the tomatoes into quarters and remove the central part with the seeds. You can keep this for another recipe or nibble it while cooking.
Step 5
Coarsely chop the tomatoes and cook them in a saucepan. Add a drizzle of olive oil, chopped garlic, salt, and pepper. Mix and simmer over low heat.
Step 6
Meanwhile, sauté the spinach in a frying pan with a knob of butter, salt, and pepper. To flavor it, you can stick a fork into half a clove of garlic and use it to mix the spinach. Once cooked, drain it well.
Step 7
It's dressage time! Place the first layer of lasagna dough at the bottom of a previously buttered dish. Add a layer of spinach, tomato sauce, and then the ricotta cheese mixture. Repeat until you have used all your ingredients. Finish with a layer of pasta covered with a little ricotta and a generous portion of grated cheese. Put the dish in the oven at 180°C for about 20 minutes.
