SafePlates

Ingredients

• 500g fresh spinach
• 250g ricotta
• 200g grated mozzarella
• 9 lasagna sheets (pre-cooked)
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 400g sieved tomatoes
• 2 EL olive oil
• salt and pepper
• 1 TL dried oregano
• 1 pinch nutmeg

Instructions

1. Preheat the oven to 180°C.
2. Wash the spinach and let it wilt in a large pot over medium heat. Squeeze out any excess water and roughly chop.
3. Heat the olive oil in a pan and sauté the onion and garlic until translucent.
4. Add the spinach, ricotta, salt, pepper, and nutmeg and mix well.
5. In a separate bowl, season the sieved tomatoes with salt, pepper, and oregano.
6. Grease a baking dish (about 20x30 cm) and spread a layer of tomato sauce on the bottom. Place three lasagna sheets on top, followed by half of the spinach-ricotta mixture. Repeat the layers, ending with a layer of lasagna sheets and the remaining tomato sauce.
7. Sprinkle the grated mozzarella over the top layer.
8. Bake the lasagna in the preheated oven for about 30 minutes, until the cheese is golden brown and bubbling.
9. Let the lasagna rest for a few minutes before serving and optionally garnish with fresh basil leaves. Serve the lasagna with a fresh green salad on the side.