Spinach + ricotta lasagna

Ingredienser

• •200 g lasagna sheets (dry)
• •300 g fresh spinach
• •350 g ricotta cheese
• •150 g mozzarella, shredded
• •40 g parmesan, riven
• •1 large ägg
• •400 ml tomato passata
• •2 cloves vitlök
• •2 tbsp olivolja
• •1 to taste salt and pepper

Steg

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