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Jamie Oliver Spinach and Ricotta Lasagne

Jamie Oliver Spinach and Ricotta Lasagne
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The Jamie Oliver Spinach and Ricotta Lasagne is a delicious vegetarian lasagne packed with flavor. It combines fresh spinach, creamy ricotta, and tangy tomato sauce, layered between tender lasagne sheets. Topped with a generous sprinkle of Parmesan and mozzarella, this lasagne is baked until golden and bubbling. Each bite is a delightful mix of creamy, savory, and cheesy goodness.

Ingredients

  • Fresh lasagne sheets: Soft and delicate layers for a perfect lasagne.
  • Spinach: 600g fresh spinach, packed with nutrients.
  • Ricotta cheese: 500g for that creamy base.
  • Parmesan cheese: 100g, grated for added richness.
  • Mozzarella cheese: 150g, for that melty, golden top.
  • Onion: 1 medium, finely chopped for a flavorful base.
  • Garlic: 2 cloves, minced for depth of flavor.
  • Tomato passata: 2 cups, for a tangy sauce.
  • Olive oil: For sautéing and layering.
  • Nutmeg: A pinch for a subtle warm flavor in the ricotta mixture.
  • Salt and pepper: To taste, for seasoning.

Instructions

  1. Prepare the Spinach: Blanch the spinach in boiling water for 2 minutes, then drain and squeeze out excess moisture. Chop the spinach finely.
  2. Make the Ricotta Mixture: In a mixing bowl, combine the chopped spinach, ricotta, half of the Parmesan, and a pinch of nutmeg. Season with salt and pepper, then mix thoroughly.
  3. Prepare the Sauce: Heat olive oil in a frying pan and sauté the onion and garlic until soft. Add the tomato passata and simmer for 10 minutes. Season with salt and pepper.
  4. Assemble the Lasagne: Preheat the oven to 180°C (350°F). Grease the baking dish with olive oil. Spread a thin layer of tomato sauce at the bottom, then place a layer of lasagne sheets. Spread half of the spinach and ricotta mixture, followed by more sauce. Repeat the layers, ending with a final layer of lasagne sheets and sauce.
  5. Top with Cheese: Sprinkle the remaining Parmesan and lay the mozzarella slices over the top.
  6. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.
  7. Rest and Serve: Let the lasagne rest for 10 minutes before slicing and serving.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-spinach-and-ricotta-lasagne/