Spinach and Ricotta Lasagna

Name: Spinach and Ricotta Lasagna
Total time: 1800 s
Yield: serves 6 servin
Cuisine: British
Ingredients: 300 grams lasagne sheets; 2 tablespoons olive oil; 2 medium onion chopped; 2 cloves garlic crushed; 300 g fresh spinach; 150 g sea beet leaves; 15 g chopped fresh mint (40 leaves); 2 medium stalks celery chopped; 1 grated lemon zest; 500 g ricotta cheese; 100 g grated parmesan; 125 g mozzarella; 1 tsp salt; 1 tsp cracked black pepper

Matthew Lay @merlin

Similar to something I tried in Corsica whilst hiking over the island.
Sea beet grows quite commonly around the UK coast, but forage from above waist height to avoid animal contamination. Alternatively Swiss chard can be used.
Some recipe make a tomato sauce from the garlic, onion puré and can of tomatoes. This is applied at the base and on top.
#workingfromhome #stayingathome

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Ingredients

30min @ 180C

serves 6 servin

300 gramslasagne sheets
2 tablespoonsolive oil
2medium onion chopped
2 clovesgarlic crushed
300 gfresh spinach
150 gsea beet leaves
15 gchopped fresh mint (40 leaves)
2medium stalks celery chopped
1grated lemon zest
500 gricotta cheese
100 ggrated parmesan
125 gmozzarella
1 tspsalt
1 tspcracked black pepper

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Steps

30min @ 180C

1

Soak the lasagna sheets overnight or cook in boiling water until al dente and remove to cool.
2

In a large frying pan heat half of the olive oil over medium heat and add the onion, celery and garlic and cook until the onion is soft. Add the spinach, sea beet and lemon zest and cook for about 5 minutes transfer to a large bowl.
3

Drain the leaves well, leave to cool and the chop medium fine.
4

Mix ricotta, mint, salt and pepper and two-thirds of the parmesan well with spinach
5

Line a greased 9x12-inch lasagne dish with a layer of lasagne sheets then place a third of the spinach mixture and continue to do so until you've used up all the lasagna and spinach. Sprinkle with the remainder of the parmesan. Top with sliced mozzarella.
6

Bake for 30 minutes.