Lasagna with Spinach and Ricotta

"You have no excuse not to cook up this unbelievably fragrant lasagna with spinach and ricotta."
Preparation25 min.
Cooking60 min.
Тotal85 min.
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  • spinach - 2 lb (1 kg)
  • eggs - 3, lightly beaten
  • ricotta - 14 oz (400 g), or use cottage cheese
  • parmesan - 0.5 oz (20 g) grated
  • green onions - 3 sprigs
  • tomato juice - 1 2/5 cups (350 ml)
  • lasagna sheets - 12, dry
  • cheddar - 4.5 oz (120 g), grated


Clean the spinach and sauté it in a pot without water until it shrinks. Squeeze it well and chop it finely. In a dish, mix the eggs, parmesan and chopped green onions. Add the spinach and mix well. In a greased tray, pour in 1/2 of the tomato sauce and cover the top with 3 lasagna sheets.

Spread 1/3 of the spinach filling over it and cover with 3 lasagna sheets. Arrange until you run out of products. Pour the remaining tomato sauce on top.

Sprinkle the lasagna with grated cheese and cover the tray with aluminum foil. Bake in a preheated oven at 356°F (180 °C) for 40 minutes.

Then, remove the foil and bake it for another 10-15 minutes, until golden.find similar recipes here

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