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Irresistible Vegetarian Lasagna with Spinach and Ricotta

Lasagna, a classic Italian dish that has secured its place in kitchens around the world, becomes even more delightful when transformed into a vegetarian masterpiece. This Irresistible Vegetarian Lasagna with Spinach and Ricotta is not only a feast for the senses but also a wholesome choice for those seeking a meat-free meal. Bursting with flavour, rich in nutrients, and comforting in its layers, this recipe is certain to become a firm favourite.

Ingredients

For the Lasagna:

• 9-12 lasagna sheets (fresh or dried, depending on preference)
• 500g fresh spinach (or 300g frozen spinach, thawed and drained)
• 250g ricotta cheese
• 250g mozzarella cheese, grated
• 100g grated Parmesan cheese
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 400g passata (crushed tomatoes)
• 1 tablespoon tomato purée
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish (optional)

Directions

Step 1: Prepare the Spinach and Ricotta Filling

Begin by heating the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, typically around 5 minutes. Next, stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.

If using fresh spinach, add it to the pan and cook until wilted, roughly 2-3 minutes. If you’re using frozen spinach, ensure it is fully thawed and drained before adding it to the pan. Season with salt, pepper, oregano, and basil. Stir to combine, then remove from heat. In a separate bowl, mix the cooled spinach with ricotta cheese until well blended. Set aside.

Step 2: Prepare the Tomato Sauce

In the same pan, add the passata and tomato purée to the residual flavours left from the onion and garlic. Season with salt, pepper, and a pinch of sugar to balance the acidity of the tomatoes. Simmer the sauce for about 10-15 minutes, allowing it to thicken and the flavours to develop.

Step 3: Assemble the Lasagna

Preheat your oven to 180°C (350°F). In a large baking dish, spread a ladleful of the tomato sauce evenly across the bottom to prevent the lasagna sheets from sticking. Layer the pasta sheets over the sauce, followed by half of the spinach and ricotta mixture. Sprinkle a third of the grated mozzarella on top.

Repeat the layering process: add another layer of pasta, another layer of spinach and ricotta, another layer of tomato sauce, and a third of the mozzarella. Finish with a final layer of pasta topped with the remaining tomato sauce. For the crowning glory, sprinkle the grated Parmesan and remaining mozzarella over the top.

Step 4: Bake the Lasagna

Cover the baking dish with foil (to prevent sticking, you can spray the underside with cooking spray) and bake in the preheated oven for 25 minutes. After this time, remove the foil and bake for an additional 15-20 minutes or until the top is bubbling and golden brown.

Step 5: Serve and Enjoy

Once baked, allow the lasagna to rest for at least 10 minutes before slicing. This will help the layers hold together. Serve warm, garnished with fresh basil leaves for a touch of colour and flavour.

Final Thoughts

This Irresistible Vegetarian Lasagna with Spinach and Ricotta not only impresses with its layered goodness but also provides a nourishing option for vegetarians and meat-lovers alike. Whether you’re hosting a dinner party or simply enjoying a quiet night in, this dish is sure to please everyone at the table. Pair it with a crisp salad and a glass of red wine, and you have a meal that encapsulates comfort, flavour, and joy. Enjoy!