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.
[x]
Sorry, your configuration doesn't support this feature.
The minimum requirements are MSN Messenger 6.0 or higher and Internet Explorer 5.5 or higher.
Download Windows Live Messenger now.
MORE ARTICLES
