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Add a photoI love this lasagna! The very first time I tried a spinach lasagna, I have always wanted to perfect it.
Ingredientes
- 400 g ricotta cheese
- 1/2cup grated parmesan cheese
- 1 large egg
- 500 ml chunky tomato pasta sauce
- 8 sheets instant lasagne
- 300 g frozen chopped leaf spinach, thawed and squeezed dry
- 1 cups coarsely grated mozzarella
Direcciones
- Preheat the oven to 180°C. Lightly oil a large ovenproof baking dish that will fit your pasta.
- Mix together the ricotta cheese, parmesan cheese and egg in a large bowl.
- Spread 1 cup of the pasta sauce over the base of the oiled baking dish.
- Arrange four of the lasagna sheets to cover the base of the dish; if necessary, overlap them a little.
- Spread with a quarter of the ricotta mixture, then top with a third of the spinach.
- Repeat layering twice more with the sauce, lasagne sheets, ricotta mixture and spinach.
- Top with the remaining sheets of lasagna.
- Spread the remaining ricotta mixture and pasta sauce over the top, then gently press the lasagne sheets down into the dish, so the sauce comes up around the sides.
- Use a sheet of foil to cover the dish.
- Bake for 35 minutes, then uncover, sprinkle with the mozzarella and bake for a further 20 minutes until the cheese is golden and bubbling.
- Remove from the oven and allow to stand for 10 minutes before cutting into rectangles.
- Serve with white sauce on top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1439g | |
| Calories 1713 | |
| Calories from Fat 894 | 52% |
| Total Fat 100.39g | 125% |
| Saturated Fat 53.58g | 214% |
| Trans Fat 0.0g | |
| Cholesterol 505mg | 168% |
| Sodium 4160mg | 173% |
| Potassium 3402mg | 97% |
| Total Carbs 88.8g | 24% |
| Dietary Fiber 21.4g | 71% |
| Sugars 47.36g | 32% |
| Protein 114.88g | 184% |
