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Spinach and ricotta lasagne recipe
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Modern twist on classic lasagne with spinach and ricotta filling - a new family favorite!
Ingredients:
  • 250g chopped frozen spinach, thawed
  • 800g fresh ricotta, crumbled
  • 1.25 gm ground nutmeg
  • 1 egg, lightly beaten
  • 125.00 ml chopped fresh basil leaves, plus extra leaves, to serve
  • 250.00 ml finely grated parmesan
  • 535g can creamy pumpkin soup
  • 255.00 gm chicken style liquid stock
  • 8 dried instant lasagne sheets
  • 332.50 ml grated mozzarella
Instructions:
  • Preheat oven to 200C/180C fan-forced. Grease a 20cm x 30cm baking dish (12-cup capacity) and set aside. Drain excess liquid from spinach by pressing it with the back of a spoon over a bowl.
  • Combine spinach, ricotta, nutmeg, egg, basil, and 1/2 cup parmesan in a bowl. Season with salt and pepper, then mix well.
  • In a large jug, combine soup and stock. Layer 2 lasagne sheets at the bottom of the dish, breaking if needed. Spread one-third of the ricotta mixture over the lasagne sheets. Sprinkle with 1/3 cup mozzarella. Drizzle with 1/2 cup pumpkin soup mixture. Repeat layers twice, finishing with lasagne. Drizzle the remaining pumpkin soup mixture over the top. Sprinkle with remaining mozzarella and parmesan.
  • Grease foil and cover the dish. Bake for 30 minutes, then uncover and bake for an additional 20 minutes until golden and tender. Let it stand for 10 minutes, sprinkle with extra basil leaves, and serve.

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