Spinach & Ricotta Lasagne (菠菜千層麵)

I love this classic, creamy and full of flavour recipe all the time – Spinach and ricotta lasagne.

You can make it in cannelioni instead of lasagne, still so yummy!

Or you can add minced meat in the filling if you fancy meat.

Even if you have time you can make your own fresh pasta as well.

Spinach & Ricotta Lasagne

Serves 4

For the fillings: 

  1. Fresh spinach (washed)              500 – 600g (or use frozen one)
  2. Ricotta cheese                             400g
  3. Ground nutmeg                            1 tsp  (or use freshly grated nutmeg)
  4. Sea salt & freshly ground black pepper
  5. Lasagne                                        6 pieces

For the tomato sauce: 

  1. Onion, diced                                  1
  2. Garlic,  (crushed)                          3 cloves
  3. Tinned tomatoes                           2 x 400g
  4. Fresh basil leaves  (chopped)      1 tbsp
  5. Fresh lemon thyme                       2-3 tsp ( I like to put 4tsp)
  6. Olive oil, for cooking
  7. Sea salt & freshly ground black pepper

For the toppings:

  1. Breadcrumbs                                100 – 150g
  2. Lemon thyme                                1 tbsp ( no stalks )
  3. Parmesan cheese                         1 tbsp  ( I use vegetarian alternatives)
  4. Salt and freshly ground pepper

Method:

  • To make the toppings: mix all the ingredients by using your fingertips, set aside until needed.
  • To make the fillings: put the spinach into a large pan of boiling water on a low heat. Let it simmer for 2 to 3 minutes, take it off the heat and allow to cool. Squeeze out the water from the cooked spinach by using a wooden spoon through the sieve. Mix it with the ricotta, nutmeg and season with salt and pepper. Set aside.
  • To make the tomato sauce: heat the olive oil in a saucepan and cook the onion and garlic until soft. Add the tomatoes and the chopped herbs, season with salt and pepper. Simmer for 15 minutes, set aside. Or you can make the tomatoes the day before let it cooled down and keep in the fridge until needed.
  • Bring to the boil a pan of water, drizzle few drops of oil in it, put one sheet of dry lasagne in, and one by one layer until all the lasagne was all cook in the pan, make sure it cover with boiling water. Cook about 8 to 10 minutes. Off heat and drain the water, and put the running tap water over it. Then we are going to assemble the lasagne.
  • Preheat the oven to 180°C/160°C( fan oven )/gas mark 4.
  • Oil the ovenproof dish and spread 1/3 of the spinach mixture in it, and put a layer of cooked lasagne, the pour 1/3 of the tomato sauce over it. Repeat this layers until finish the top was a layer of tomato sauce.
  • Sprinkle the prepared toppings on top of the tomato sauce.
  • Put the whole dish into the hot oven, bake for about 30 minutes, until the top golden brown.
  • Serve with green salad.

Note:  

  • People like to put the top layer with the white cheese sauce, but I prefer the breadcrumbs, it got a little bit crunchy when it is golden brown. And it is a slimmer version to suit me. But if you like you can put the white cheese sauce on top.
  • If you just like me, a vegetarian, you can use vegetarian parmesan, you can find it from health shop.

2 thoughts on “Spinach & Ricotta Lasagne (菠菜千層麵)

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