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Spinach Ricotta Lasagne
Spinach Ricotta Lasagne

Spinach Ricotta Lasagne


1.2 kg peeled tinned tomatoes
2 brown onions finely chopped
1/2 head garlic finely chopped
1/2 bunch basil
500g Ricotta
1 packet lasagne sheets
100g Parmesan grated
2 cups spinach
1/2 cup basil


Preheat oven to 130 C.

Brown onions and garlic on a low heat for 5-10 minutes. Add tomatoes, and basil and slow cook for 1 hour.

In a large dish, layer Napoli sauce, pasta sheets and another layer of sauce before adding basil leaves and raw spinach.

Using a piping bag, pipe strips of ricotta.

Repeat process (2- 3 layers).

Top with parmesan cheese and bake for 1 hour or until golden.

Recipe provided by Cucina Espresso

Photo Credits: Cucina Espresso