Volya 
Przepisy
Spinach + ricotta lasagna
Wegetariańskiśródziemnomorski📦 Meal prep❄ Do zamrażarki
Vegetarian comfort food — layered pasta with creamy spinach-ricotta filling and tomato passata. Freezes beautifully.
⏱ 75 min✂ 25 krojenie👤 4 porcji🧊 4lodówka
Składniki
- •200 g lasagna sheets (dry)
- •300 g fresh spinach
- •350 g ricotta cheese
- •150 g mozzarella, shredded
- •40 g parmezan, starty
- •1 large jajko
- •400 ml tomato passata
- •2 cloves czosnek
- •
Kroki
- 1Preheat oven to 180 °C / 350 °F.
- 2Wilt spinach in a dry pan, squeeze out moisture, chop. Mix with ricotta, beaten egg, half the parmesan, salt and pepper.
- 3Simmer tomato passata with crushed garlic and olive oil 5 minutes.
- 4Layer in a baking dish: tomato sauce → lasagna sheets → spinach-ricotta → mozzarella. Repeat for 3 layers.
- 5Top with remaining mozzarella + parmesan. Cover with foil and bake 30 min. Remove foil and bake 15 more min until golden.
- 6Rest 10 min before slicing — keeps the layers from sliding.
Mikro na porcję
% dziennego zapotrzebowania dorosłego (FDA/EFSA średnia)
2 tbsp
oliwa z oliwek
•1 to taste salt and pepper21%
Tłumaczenie w trakcie — pokazana wersja angielska.