Spinach And Ricotta Lasagne Recipe

Weve given classic lasagne a modern twist with a delicious spinach and ricotta filling it will be a new family fave!

The ingredient of Spinach And Ricotta Lasagne Recipe

• 250g chopped frozen spinach thawed
• 800g fresh ricotta crumbled
• 1 2 teaspoon ground nutmeg
• 1 egg lightly beaten
• 1 2 cup chopped fresh basil leaves plus extra leaves to serve
• 1 cup finely grated parmesan
• 535g can creamy pumpkin soup
• 1 cup massel chicken style liquid stock
• 8 dried instant lasagne sheets
• 1 1 3 cups grated devondale mozzarella cheese block 500g

The Instruction of spinach and ricotta lasagne recipe

• preheat oven to 200c 180c fan forced grease a 6cm deep 20cm x 30cm 12 cup capacity baking dish place spinach in a sieve set over a bowl using the back of a spoon press any excess liquid from spinach
• place spinach ricotta nutmeg egg basil and 1 2 cup parmesan in a bowl season with salt and pepper stir to combine
• place soup and stock in a large jug place 2 lasagne sheets over base of prepared dish breaking to fit if necessary spoon one third of ricotta mixture over lasagne sheets spreading to cover sprinkle with 1 3 cup mozzarella drizzle with 1 2 cup pumpkin soup mixture repeat layers twice finishing with lasagne drizzle over remaining pumpkin soup mixture sprinkle with remaining mozzarella and parmesan
• cover dish with greased foil bake for 30 minutes uncover bake for a further 20 minutes or until golden and tender stand for 10 minutes sprinkle with extra basil leaves serve

Nutritions of Spinach And Ricotta Lasagne Recipe

calories: 651 275 calories
calories: 27 4 grams fat
calories: 16 7 grams saturated fat
calories: 55 6 grams carbohydrates
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calories: 40 1 grams protein
calories: 55 6 milligrams cholesterol
calories: 1168 milligrams sodium
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