Spinach and Ricotta Lasagne Recipe

Ingredients

Directions

Discover how to throw together this steamy vegetarian Spinach and Ricotta Lasagne that even meat-lovers will enjoy.

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Ingredients

Adjust Servings:
2 onions chopped
2 cloves garlic crushed
30ml oil
2 deseeded red peppers chopped
400g canned chopped tomatoes
15ml tomato puree
salt
pepper
450g spinach
450g fresh ricotta cheese
6 sheets lasagne
300ml natural yoghurt
parmesan cheese

Steps

1

Take the water tank out of the combi steam oven, fill it with water and place it back into the oven.

2

Place half the onions and garlic in a Pyrex® bowl with 15 ml oil, cook on the base of the oven for 2-3 minutes on Combi 1 or until soft.

3

Add the red peppers, tomatoes and tomato puree, season and cook on 1000 W for 5-6 minutes.

4

In another Pyrex® bowl, place the rest of the onion and garlic with 15 ml oil. Cook on Steam 1 for 10 minutes until soft.

5

Add the spinach and stir well. Cook on 1000 W for 3-5 minutes or until cooked. Drain. Place a layer of spinach in the shallow dish.

6

Top with ricotta cheese, then lasagne followed by the tomato sauce and a further layer of pasta. Spoon yoghurt onto the top and sprinkle with parmesan cheese. Place the dish on the base of the oven and cook on Combi 7 for 30 minutes then Grill 1 for 3-5 minutes or until golden and piping hot.

Enjoy

Ingredients

Adjust Servings:
2 onions chopped
2 cloves garlic crushed
30ml oil
2 deseeded red peppers chopped
400g canned chopped tomatoes
15ml tomato puree
salt
pepper
450g spinach
450g fresh ricotta cheese
6 sheets lasagne
300ml natural yoghurt
parmesan cheese
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