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Shelly’s Yummy Spinach, Tomato and Ricotta Lasagne
1 pkt lasagne sheets
2 ½ cups (500g)ricotta
½ cup (40g) finely grated parmesan
1 cup (100g) grated mozzarella
1 egg
2 x 400g cans c hopped tomatoes
250g cherry tomatoes, halved
1 tbs olive oil
2 cloves garlic, sliced
1 cup chicken stock
1 cup chicken stock (extra)
1 teaspoon caster sugar
6 cubes frozen spinach (I love Coles brand)
Sea salt and cracked black pepper
Preheat oven to 200C.
Place ricotta, parmesan, mozzerella and egg in bowl and mix until well combined. Set aside. Place oil in saucepan over high heat, add garlic and cook until soft. Add canned tomatoes, cherry tomatoes, chicken stock, sugar, salt and pepper in saucepan and bring to boil, reduce heat and simmer for 10 minutes. Place spinach in microwave container and cook per instructions. Squeeze out any excess moisture.
Cover bottom of lasagne dish with tomato mixture, add a layer of lasagne, top lasagne with dobs of ricotta and spinach, add tomato mixture again making sure lasagne sheets are covered with liquid. Repeat layers finishing with ricotta, spinach and tomato on top. With extra chicken stock gently pour over top layer and down the sides. (This will make sure the lasagne doesn’t get crunchy).
Cover with foil and cook for 30 minutes, take foil off and finish for another 15 minutes.
Cut into 8 squares and enjoy!
Yum!
1 pkt lasagne sheets
2 ½ cups (500g)ricotta
½ cup (40g) finely grated parmesan
1 cup (100g) grated mozzarella
1 egg
2 x 400g cans c hopped tomatoes
250g cherry tomatoes, halved
1 tbs olive oil
2 cloves garlic, sliced
1 cup chicken stock
1 cup chicken stock (extra)
1 teaspoon caster sugar
6 cubes frozen spinach (I love Coles brand)
Sea salt and cracked black pepper
Preheat oven to 200C.
Place ricotta, parmesan, mozzerella and egg in bowl and mix until well combined. Set aside. Place oil in saucepan over high heat, add garlic and cook until soft. Add canned tomatoes, cherry tomatoes, chicken stock, sugar, salt and pepper in saucepan and bring to boil, reduce heat and simmer for 10 minutes. Place spinach in microwave container and cook per instructions. Squeeze out any excess moisture.
Cover bottom of lasagne dish with tomato mixture, add a layer of lasagne, top lasagne with dobs of ricotta and spinach, add tomato mixture again making sure lasagne sheets are covered with liquid. Repeat layers finishing with ricotta, spinach and tomato on top. With extra chicken stock gently pour over top layer and down the sides. (This will make sure the lasagne doesn’t get crunchy).
Cover with foil and cook for 30 minutes, take foil off and finish for another 15 minutes.
Cut into 8 squares and enjoy!
Yum!