Vegetarian Spinach Lasagna
Contains statutory allergens: Gluten, Milk / dairy
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Ingredients (13)
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Instructions (7)
Preheat your oven to 200°C (400°F). Finely chop the onion and mince the garlic cloves.
Heat olive oil in a saucepan over medium heat. Sauté half of the garlic and all the onion until soft. Add canned tomatoes and dried oregano. Season with half of the salt and black pepper, then let it simmer gently for 15 minutes.
In a separate pan, heat the remaining olive oil over medium heat. Add the remaining garlic and fresh spinach. Cook until wilted and excess moisture evaporates. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the wilted spinach, ricotta, half of the grated parmesan, ground nutmeg, remaining salt, and remaining pepper.
Spread a thin layer of tomato sauce in the bottom of an ovenproof baking dish. Layer with lasagna sheets, spinach-ricotta mixture, and tomato sauce. Repeat the layers, finishing with tomato sauce on top.
Top evenly with shredded mozzarella and the rest of the parmesan cheese. Bake in the preheated oven for 30–35 minutes until the cheese is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving.
