Name: Spinach + ricotta lasagna
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 200 g lasagna sheets (dry); 300 g fresh spinach; 350 g ricotta cheese; 150 g mozzarella, shredded; 40 g Parmezaanse kaas, geraspt; 1 large ei; 400 ml tomato passata; 2 cloves knoflook; 2 tbsp olijfolie; 1 to taste salt and pepper

Recepten
Spinach + ricotta lasagna
VegetarischMediterraan📦 Meal prep❄ Invriesbaar

Vegetarian comfort food — layered pasta with creamy spinach-ricotta filling and tomato passata. Freezes beautifully.

kcal

520

28g

52g

22g

⏱ 75 min✂ 25 voorber.👤 4 pers.🧊 4koelkast

Ingrediënten

200 g lasagna sheets (dry)
300 g fresh spinach
350 g ricotta cheese
150 g mozzarella, shredded
40 g Parmezaanse kaas, geraspt
1 large ei
400 ml tomato passata
2 cloves knoflook

Stappen

Preheat oven to 180 °C / 350 °F.
Wilt spinach in a dry pan, squeeze out moisture, chop. Mix with ricotta, beaten egg, half the parmesan, salt and pepper.
Simmer tomato passata with crushed garlic and olive oil 5 minutes.
Layer in a baking dish: tomato sauce → lasagna sheets → spinach-ricotta → mozzarella. Repeat for 3 layers.
Top with remaining mozzarella + parmesan. Cover with foil and bake 30 min. Remove foil and bake 15 more min until golden.
Rest 10 min before slicing — keeps the layers from sliding.

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