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Alright, don’t linger, let’s task this spinach and ricotta lasagna menu with 14 components which are surely easy to acquire, and we have to process them at the very least through 6 tips. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements Spinach and Ricotta Lasagna:

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

Spinach and Ricotta Lasagna steps:

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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