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Composition for Spinach and Ricotta Lasagna:

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

Spinach and Ricotta Lasagna process:

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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