TOMATO, SPINACH AND RICOTTA LASAGNE

TOMATO, SPINACH AND RICOTTA LASAGNE

Ready in 55 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, August 20, 2017.

A Veggie stunner!


Ingredients

TOMATO, SPINACH AND RICOTTA LASAGNE

  • ½ brown onion, finely diced
  • 1 tablespoon lasagne herbs
  • 1-2 tablespoons tomato paste
  • ¼ teaspoon salt
  • ¼ cup red wine (or stock)
  • 1 jar tomato passata
  • ½ carrot, grated
  • 150g fresh lasagne sheets
  • ½ bag baby spinach leaves, roughly chopped

BÉCHAMEL SAUCE

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • ½ block grated Parmesan cheese
  • 100g ricotta cheese

SALAD

  • ½ shallot, very finely diced
  • 1 tablespoon red wine vinegar
  • 1½ teaspoons olive oil
  • ½ block Parmesan cheese, finely grated
  • ½ apple
  • 1 baby cos lettuce
  • ½ Lebanese cucumber
  • ½ courgette

Steps

  1. oven to 210°C. Lightly grease a medium baking dish (measuring about 20cm x 15cm).
  2. Heat a drizzle of oil in a deep fry-pan on medium-high heat. Cook onion for about 2 minutes, until tender. Add lasagne herbs, tomato paste and salt and cook a further 2-3 minutes, until fragrant.
  3. Add wine/stock and simmer for 1 minute, until almost evaporated. Add passata and carrot, bring to a gentle simmer and cook for about 2 minutes, until thickened. Remove from heat and season to taste with salt and pepper. Set aside.
  4. While sauce is simmering, melt butter in a small pot and whisk in flour. Add milk, a little at a time, whisking constantly for about 3 minutes, until sauce is thick and creamy. Whisk in first measure of Parmesan and ricotta and remove from heat. Season to taste with salt and pepper. Set aside.
  5. Lay 1 sheet of pasta in prepared dish and top with 1/3 each of tomato sauce, baby spinach and Béchamel sauce. Repeat with remaining ingredients, finishing with Béchamel sauce. Bake for 30-35 minutes, until cooked through and golden.
  6. While lasagne cooks, combine shallot, vinegar, oil and remaining Parmesan in a large bowl. Quarter apple and thinly slice; roughly chop lettuce; thinly slice cucumber; peel courgette into long, thin ribbons. Toss veggies with shallot dressing just before serving and season to taste with salt and pepper.
  7. divide tomato, spinach and ricotta lasagne between plates and serve with a handful of salad on the side.

Nutritional Information

Energy 2299 kj
549 kcal
Protein 27.2g
Carbohydrate 51.6g
Fat 22.6g