Reader's recipes
Spinach and ricotta lasagne
Sharon Rutherford, Liverpool, NSW
Spinach and ricotta lasagne by Sharon Rutherford, Liverpool, NSW...
INGREDIENTS
250g frozen spinach, thawed, excess moisture squeezed out
250g tub ricotta cheese
4 rashers rindless bacon, chopped
1 egg, lightly beaten
2 garlic cloves, crushed
1 teaspoon nutmeg
1 cup grated mozzarella cheese
4 lasagne sheets
400g can crushed tomatoes with garlic and basil
1/3 cup water
Salad, to serve
METHOD
- Preheat oven to moderate, 180°C.
- In a medium bowl, combine spinach, ricotta, bacon, egg, garlic, nutmeg and ½ the mozzarella. Season to taste.
- Place 2 lasagne sheets in 20cm square, oven-proof dish. Spoon half the spinach mixture over. Arrange remaining lasagne sheets over filling. Spoon on remaining spinach mixture. Pour combined tomatoes and water over.
- Sprinkle with remaining mozzarella. Cover with foil and bake for 40-50 minutes. Remove foil and bake a further 5 minutes, until cheese is golden. Serve with salad.
