Alive and Cooking

Spinach and Ricotta Lasagne

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(Serves 6)
250g lasagne sheets
150g baby spinach leaves
Splash of white wine
250g ricotta
½ Spanish onion, finely diced
1tsp crushed garlic
100g grated mozzarella
½ cup freshly grated Parmesan cheese
100g baby bocconcini
250ml cream
Splash olive oil


Splash oil into a frying pan and heat. Fry the onions and garlic until just softened. Add a grind of pepper, the splash of white wine, then drop in the spinach and 200ml of the cream, place on a lid, cook for 3 minutes then turn off the heat and take the lid off.

Once the sauce has cooled, mix in all the Parmesan, ricotta and mozzarella until they are combined.

Place a layer of pasta slices in the bottom of your baking tray, top with a layer of cheesy spinach sauce, followed by another layer of pasta, continue this process until your baking tray is full then pour over the remaining 50ml of cream, drizzle with olive oil and top with a layer of torn bocconcini. Season with cracked pepper.

Cover with foil and bake in an oven set to 200°C for 20 – 25 minutes.

Spinach and Ricotta Lasagne