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Spinach and Ricotta Lasagna cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be displayed at different established occasions actually. I am certain you will see lots of people who just like the Spinach and Ricotta Lasagna dishes you make.

Alright, don’t linger, let’s approach this spinach and ricotta lasagna formula with 14 elements which are undoubtedly easy to receive, and we have to process them at the very least through 6 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements Spinach and Ricotta Lasagna:

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