Spinach and ricotta lasagne

Healthy and quick

No faff. Made in an hour start to eat. Tasty beyond belief. Who doesn’t love a cheesy, creamy dish?

1 red onion, peeled and sliced

1 pack of spinach, washed (unless it states washed you need to wash it, I ruined a dish once by not, it was grainy and sandy all through the dish. Put into a colander in batches and wash under water, drain, put into pan)

1 pack of cavolo Nero, stalks cut out and chopped (you must take the time to remove the stalks or you’ll be spitting these fibrous sticks out with every mouthful. Turn the leaf over cut along the “spine” and remove it.)

3 – 4 mushrooms, sliced

1 tub ricotta 300g

2/3 tub creme friache (300g) full fat

1 tbsp Grated nutmeg

100g ish grated mature cheddar

75g ish grated mozzarella (good handful for top)

Salt and pepper

In a frying pan, fry in a little olive oil the onion until soft.

Add the mushrooms

Add the cavolo nero, roughly chopped and stalks removed

Mix and heat until “wilted”

Add the spinach in batches (see above for washing). Cook each batch until wilted, stir it in to aid cooking

Add nutmeg and a tsp salt. Stir and remove from heat. Make sure as much water has evaporated as possible, it’s ok to have a bit, but you don’t want too much of it’ll make your dish watery.

In another bowl combine the creme fraiche and ricotta and 3/4 cheddar. Mix. Add a bit of salt and pepper.

Boil a kettle and in a shallow dish soak the lasagne sheets, add a sheet at a time in Cross directions to the water. Soak for 5mins.

Then start layering the lasagne in a 25cm ish casserole bowl or medium dish

Put a spoon of creme fraiche mixture to start then rip the soaked lasagne sheets and layer on top. If you make a mesh if the lasagne rather than having fitted sheets it speeds up cooking and you can’t tell when serving.

Layer doing spoon of creme fraiche, dollop of spinach mixture etc in turn.

Make sure the top layer has a good amount if creme fraiche mixture as it needs to cover the sheets, which I make a bit more “fitting” at the top and less mesh like.

Top with the remainder of the mature cheddar cheese and the mozzarella.

Pepper.

Oven 180°C 35-40 min

Let it rest for 5 min before serving.

Serve with salad with balsamic and olive oil drizzle.

Oh, and wine 😉🍷

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