adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheat's spinach and ricotta agnolotti lasagne recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Vegetarian lasagna with spinach and ricotta-filled pasta - a modern twist on a classic favorite the whole family will love!
Ingredients:
  • 1 large bunch English spinach, stalks discarded
  • 330g jar whole roasted peppers, drained
  • 10.00 gm cornflour
  • 430g pouch tomato, vegetable and lentil soup
  • 630g packet spinach and ricotta agnolotti
  • 250.00 ml grated pizza cheese
  • 189.38 gm thickened cream
  • Fresh basil leaves, to serve
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Quickly blanch spinach in boiling water for 30 seconds until just wilted. Drain thoroughly in a colander, pressing out excess liquid. Slice peppers into large, flat pieces, removing seeds.
  • In a jug, combine cornflour with 1 cup water, stirring until smooth. Add soup mixture and stir well. Pour 1/2 cup of the mixture into an 8-cup round ovenproof dish.
  • Layer half of the pasta in a beautiful spiral pattern at the base of the dish. Top it with a layer of capsicum and spinach, then season with salt and pepper. Pour half of the remaining soup mixture over the top and sprinkle with half of the cheese.
  • Layer the remaining pasta in a spiral pattern over the cheese, slightly overlapping. Pour the rest of the soup mixture over the pasta. Mix cream and the rest of the cheese in a bowl, then spoon over the pasta layer. Season with salt and pepper.
  • Cover and bake for 30 minutes, then remove the foil and bake for an additional 20 minutes until pasta is cooked and the top is golden. Let it rest for 10 minutes, sprinkle with fresh basil, and serve.

Similar Recipes