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Spinach and ricotta frying pan lasagne
Spinach and ricotta frying pan lasagne
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Satisfy your cravings with quick and easy pan lasagna ready in just 40 minutes!
Ingredients:
  • 18.20 gm olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes with oregano and basil
  • 250g baby spinach
  • 250g fresh ricotta, crumbled
  • 100g sliced leg ham, thickly sliced
  • 4 sheets fresh lasagne, cut into thirds
  • 50g mozzarella, thinly sliced
  • 50g tasty cheese, thinly sliced
  • Mixed salad leaves, to serve
Instructions:
  • Heat half of the oil in a medium-sized ovenproof non-stick frying pan over medium-high heat. Saute onion and garlic for 3 minutes until softened. Stir in tomato, season with salt and pepper, and bring to a boil. Simmer on low heat for 5 minutes until thickened. Transfer mixture to a bowl and wipe the pan clean.
  • Place spinach in a heatproof bowl and cover with boiling water. Let it sit for 5 minutes until wilted, then drain and squeeze out excess liquid. Roughly chop the spinach and transfer it to a bowl. Add ricotta and season with salt and pepper, then stir to combine.
  • Drizzle the remaining oil evenly over the base of the pan. Layer 3 pieces of lasagne over the oil. Spread one-third of the ricotta mixture, one-third of the ham, and one-quarter of the tomato mixture over the lasagne. Repeat these layers twice more. Top with the last 3 pieces of lasagne, spoon over the remaining tomato mixture, and sprinkle the cheeses on top. Preheat the grill on high heat.
  • Return pan to medium-low heat and cook covered for 8 to 10 minutes until lasagne sheets are tender. Then, grill uncovered for 4 minutes until cheese is melted and golden. Serve alongside mixed salad leaves.

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