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Ingredients Spinach and Ricotta Lasagna:

1. Prepare 300 grams - lasagne sheets
2. Require 2 tablespoons of olive oil
3. Need 2 of medium onion chopped
4. Make ready 2 cloves garlic crushed
5. Get 300 g fresh spinach
6. Get 150 g - sea beet leaves
7. Need 15 g chopped fresh mint (40 leaves)
8. Give 2 medium stalks celery chopped
9. Provide 1 - grated lemon zest
10. Provide 500 g of ricotta cheese
11. You need 100 g of grated parmesan
12. Provide 125 g for mozzarella
13. Provide 1 tsp salt
14. Require 1 tsp of cracked black pepper

Spinach and Ricotta Lasagna how to cook:

1. Soak the lasagna sheets overnight or cook in boiling water until al dente and remove to cool.
2. In a large frying pan heat half of the olive oil over medium heat and add the onion, celery and garlic and cook until the onion is soft. Add the spinach, sea beet and lemon zest and cook for about 5 minutes transfer to a large bowl.
3. Drain the leaves well, leave to cool and the chop medium fine.
4. Mix ricotta, mint, salt and pepper and two-thirds of the parmesan well with spinach
5. Line a greased 9x12-inch lasagne dish with a layer of lasagne sheets then place a third of the spinach mixture and continue to do so until you've used up all the lasagna and spinach. Sprinkle with the remainder of the parmesan. Top with sliced mozzarella.
6. Bake for 30 minutes.

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