Spinach and Ricotta Lasagne

 

Ingredients

14 lasagne sheets
4 packed cups chopped spinach (about 300g)*
2 tbsp. oil
1 onion, chopped
5 cloves garlic, minced
1/2 white bell pepper, chopped
60g parmesan cheese
100g mozzarella cheese
2 eggs
400g ricotta cheese
2 cups tomato pasta sauce
1/3 tsp salt
pinch ground pepper

Method

Heat the oil in a pan and add onions and bell pepper. Sauté them until they have softened and turned lightly golden. Add garlic and sauté a little more. Turn off the heat and let cool a bit.

In a large bowl, lightly beat the eggs. Add the ricotta, spinach, half of the parmesan and half of the mozzarella cheese. Add salt and pepper. When the onion/bell pepper mixture has cooled, add it to the spinach mixture. Mix everything until combined.

Preheat the oven to 180C and prepare a 23x23 square baking dish.

Pour 1 cup of the pasta sauce onto the bottom of your baking dish and coat it evenly. Place lasagne sheets on top. Spread some spinach mixture on top of them. Repeat these steps 3 times (except for the pasta sauce). Finally, spread the remaining pasta sauce onto the lasagne sheets and sprinkle with the remaining mozzarella and parmesan cheese. Cover with foil and bake for 30 minutes. Uncover and bake for additional 15-20 minutes. Let the dish sit for about 15 minutes before serving.