Spinach, Tomato And Ricotta Lasagna
- 3 tbsp olive oil
- 1-2 cloves garlic, peeled and finely chopped
- 18 oz spinach, cleaned and chopped
- 1/3 lb ricotta
- 2 None egg yolks
- 1 lb tomatoes, deseeded and diced
- 1/2 lb dried lasagna noodles
- None None fresh basil leaves, to garnish
- Preheat oven to 400u0b0F. Make the fillings: For the spinach filling, heat 1 tbsp oil and saute garlic. Add spinach, cook until wilted, and season. Remove from the heat. For the ricotta filling, mix the ricotta with the egg yolk. For the tomato filling, mix the diced tomato with 1 tbsp oil. Cook lasagna noodles in boiling, salted water for 3-4 mins, then drain well.
- Oil a baking tray with 1 tbsp oil. Fold sheets of lasagna in half and place on tray. Layer lasagna sheets alternately with spinach, tomato and ricotta fillings. Bake for 12 mins. Serve garnished with basil.
olive oil, garlic, spinach, ricotta, egg yolks, tomatoes, lasagna noodles, fresh basil
Taken from recipes-plus.com/api/v2.0/recipes/16392 (may not work)