Today I prepared an Italian dish that gathers freshness, ooziness and flavour. It is great for your health as it contains lots of spinach-very rich in vitamins and minerals. Although it’s vegetarian-friendly, carnivores will be conquered by its richness and taste.
Let's start cooking
- Pre-heat the oven to 180°C (350°F or th.6).
- Cut off the spinach’s ends and wash the leaves in cold water. Cut it in big chunks and mince the garlic. Put a large pan on medium heat, add the butter and the garlic in. Put all of the spinach and cook until all of the water will evaporate. Let it cool down, then add the ricotta, a pinch of grated nutmeg. Salt and pepper to taste.
- Meanwhile, mince the onion, take the skin off the tomatoes (if you use fresh tomatoes) and cut the tomatoes in big chunks. Drizzle the olive oil in a large pan put on medium heat, add the onions and cook them until translucent (stir every 2 minutes for the onions not to burn). Add all of the tomatoes, and let it simmer on low heat for 15-20 minutes, stirring constantly. 5 minutes before the end add the basil leaves, the oregano. Salt and pepper to taste.
- Shred the mozzarella in big chunks and grate the hard cheese.
- Start assembling the lasagna: in a large baking dish ladle a little of the tomato sauce, arrange as much lasagna sheets as needed to cover the surface, spread the spinach ricotta mix, top with the tomato sauce and then mozzarella chunks and grated cheese. Repeat layers and top with even more cheese
- . Cook it in the oven for 30 minutes. Cool for 15 minutes before serving. Serve it with a large bowl of salad.
It is a great weekend lunch or dinner. If you want to gain time, you can choose already made tomato sauce and just season it with herbs.