Spinach and Ricotta Lasagna
·
Ingredients
1 cup Ricotta Cheese
2 cups Thawed Frozen Spinach
1 Egg
¼ cup Grated Parmesan Cheese
⅓ jar of Scoop Napolitana Sauce
4 tbsp Pesto
4 Gluten-Free Lasagna Sheets
Grated Mozzarella Cheese to top
Extra Virgin Olive Oil to line the dish
2 cups Thawed Frozen Spinach
1 Egg
¼ cup Grated Parmesan Cheese
⅓ jar of Scoop Napolitana Sauce
4 tbsp Pesto
4 Gluten-Free Lasagna Sheets
Grated Mozzarella Cheese to top
Extra Virgin Olive Oil to line the dish
Instructions
-
Preheat oven to 180°C. In a bowl combine the ricotta cheese and the frozen spinach, once combined make a hole to whisk an egg before stirring together.
-
Grate in the parmesan cheese and mix. Coat a baking dish with olive oil and layer a lasagne sheet on the bottom.
- Coat with 1 tbsp pesto, 2-3 tbsp of ricotta mixture and 1-2 tbsp of Scoop Napolitana sauce.
- Layer until you have used all the sheets. Layer the top sheet with 1-2 tbsp of Napolitana sauce and sprinkle with mozzarella.
- Cook in the oven for approximately 60 minutes. Let cool for 5 minutes before removing and serving.
