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Spinach & Ricotta Lasagne
Ingredients
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75 gram (3 ounce) butter
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100 gram (4 ounce) onion, finely chopped
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100 gram (4 ounce) mushrooms, finely chopped
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450 gram (1 pound) frozen spinach, cooked, drained and finely chopped
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225 gram (8 ounce) ricotta cheese
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1 teaspoon Dried Basil
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½ teaspoon Garlic Granules
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¼ teaspoon Ground Nutmeg
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Schwartz Sea Salt and Ground Black Pepper , to season
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50 gram (2 ounce) plain flour
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600 millilitre (1 pint) milk
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4 sheets lasagne
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25 gram (1 ounce) Parmesan cheese, grated
Key Products
Instructions
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 2 Melt 25g (1oz) butter in a sauté pan and gently fry the onion and mushrooms for 3-4 minutes. Stir in the spinach, ricotta cheese, Basil, Garlic Granules and Nutmeg. Season to taste with Salt and Black Pepper and put aside. Melt the remaining butter in a saucepan, add the flour and cook for 1 minute. Remove from the heat and blend in the milk. Bring to the boil, stirring. Season to taste with Salt and Black Pepper.
- 3 Spread half the spinach mixture in the bottom of a lightly greased ovenproof dish. Top with a layer of lasagne followed by half the white sauce. Repeat. Sprinkle with Parmesan cheese and place in the oven for 30-40 minutes or until golden and the pasta is cooked.
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