Mar 21, 2017
Spinach and Ricotta Lasagne
70g unsalted butter
50g plain flour
1 onion diced
1 clove of garlic chopped
800g spinach, stalks removed and chopped.
30g fresh basil, roughly chopped
400g tin of chopped tomatoes
200g ricotta cheese
300g lasagne sheets
150g mozzarella cheese grated
1 teaspoon olive oil
Preheat the oven to 190ºC/gas 5.
Fry the chopped onion, garlic, mushrooms and chopped basil. Add the spinach.
Add the chopped tomatoes and tomato puree and simmer for 10 minutes. Add the flour and milk and stir until the sauce has thickened.
In a baking dish, layer the lasagne sheets, the lasagne mixture and the ricotta cheese. Finish with a layer of pasta topped with sauce and sprinkle over the grated mozzarella.
Bake for 30 minutes, or till golden.