A spinach and cheese filled delight.
Ingredients
- 10 lasagne sheets
- 30 ml olive oil
- 1 medium chopped onion
- 8 g minced garlic
- 100 g fresh spinach
- 500 g ricotta cheese
- 80 g grated parmesan cheese
- 2 g dried oregano
- a handful of basil leaves
- ground black pepper
- 1 egg
- 340 g shredded mozzarella cheese
- 600 ml tomato pasta sauce
- cheddar cheese for topping
Method
- Preheat oven to 175°C.
- In a skillet over medium-high heat, cook, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
- Combine ricotta cheese, Parmesan cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Lay 5 lasagna sheets in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese. Spread 1 cup tomato sauce over cheese. Repeat layering 2 times.
- Grate cheese on top of final layer and place in oven and cook for 50 minutes.
