Spinach and ricotta lasagne
- July 2017
- Serves 6-8
- Hands-on time 45 min, oven time 30 min
We’ve put a twist on the classic lasagne with a creamy spinach and ricotta filling. This vegetarian version is finished off with slices of mozzarella, creating an alluring, cheesy topping.
Spinach and ricotta is always a winning combination, and we’ve used it in our popular baked pasta shells recipe, too.
- 21.2g (11.4g saturated)
- 29.2g (7.3g sugars)
Assemble the lasagne up to 24 hours ahead. Cool, cover and keep chilled. Or freeze, well wrapped, for up to 3 months. Cook from frozen until golden on top and piping hot throughout (individual servings will take 40-45 minutes; a large dish will take around 1 hour).
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