Alive and Cooking

Spinach and Ricotta Pasta Dura Lasagne

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1 Bakers Delight Pasta Dura loaf, sliced
200g baby spinach leaves
Splash of white wine
250g ricotta
1 Spanish onion finely diced
1 tsp crushed garlic
100g grated mozzarella
½ cup freshly grated Parmesan
100g baby bocconcini
100ml cream
Splash olive oil


1. Splash oil into a frying pan and heat. Fry the onions and garlic until just softened then drop in the spinach with a splash of white wine then place on a lid, cook for 3 minutes then turn off the heat and take the lid off.

2. Once the spinach has cooled mix in all the cheeses (except bocconcini) and the cream until they are combined.

3. Place a layer of pasta dura slices in the bottom of your baking tray, top with a layer of cheesy spinach followed by another layer of pasta dura, continue this process until your baking tray is full then drizzle with olive oil and top with a layer of torn bocconcini. Season with cracked pepper.

4. Cover with foil and bake in an oven set to 200c for 15-20 minutes.

Bakers Delight

Spinach and Ricotta Pasta Dura Lasagne