Hairy Bikers Spinach and Ricotta Lasagne is made with dried lasagna pasta, sugo al pomodoro, olive oil, spinach, ricotta, egg, nutmeg, mozzarella, Parmigiano, basil, salt, and pepper. It serves 6 and takes about 50 minutes to bake, offering a creamy, flavorful vegetarian dish.
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𧥠Why You’ll Love This Spinach And Ricotta Lasagne Recipe:
- Creamy Ricotta Filling: The combination of ricotta cheese with spinach creates a rich, creamy layer that contrasts beautifully with the pasta sheets.
- Flavorful Layers: Each layer is seasoned with fresh herbs, spices, and quality cheeses, ensuring every bite is packed with flavor.
- Easy to Make: Despite its impressive layers, this lasagne is surprisingly simple to assemble, making it a great option for weeknights or entertaining.
- Feeds a Crowd: Designed to serve six, it’s ideal for family dinners or gathering with friends.
- A Balanced Meal: Served with a simple side salad, this lasagne offers a balanced, satisfying meal.
â What Is Hairy Bikers Spinach And Ricotta Lasagne Recipe?
Hairy Bikers Spinach and Ricotta Lasagne recipe layers dried lasagna noodles with sugo al pomodoro, sautĂ©ed spinach, creamy ricotta cheese mix, mozzarella, Parmigiano, and fresh basil. It’s a vegetarian dish that’s rich, flavorful, and perfect for a hearty meal.
đ§ Hairy Bikers Spinach And Ricotta Lasagne Ingredients
- 12 to 16 dried lasagna pasta (also use no boil if desired)
- 3 to 4 cups sugo al pomodoro
- 2 tablespoons extra virgin olive oil
- 3 cups (1 Âœ pounds fresh) spinach, cooked (steamed or sautĂ©ed, liquid removed)
- 32 oz (2 LB) cups whole milk ricotta
- 1 egg
- 1 tsp fresh ground nutmeg (optional)
- 1 œ cups coarsely grated mozzarella cheese (extra for top)
- 2 cups grated Parmegiano (extra for top)
- 6 fresh basil leaves, torn with hands
- Salt and freshly ground black pepper
đ„ How To Make Hairy Bikers Spinach And Ricotta Lasagne
- Start by preheating your oven to 375°F (190°C) to ensure it’s ready for baking the lasagne.
- If not using no-boil lasagna noodles, cook the pasta according to the package instructions until al dente, then drain and set aside. With no-boil noodles, you can skip this step.
- In a large bowl, combine the cooked spinach (make sure to squeeze out excess liquid), whole milk ricotta, 1 egg, fresh ground nutmeg (if using), salt, and pepper. Mix until well combined.
- Spread a thin layer of sugo al pomodoro (tomato sauce) at the bottom of a baking dish. Place a layer of lasagna noodles over the sauce.
- Spread a portion of the ricotta and spinach mixture over the noodles. Sprinkle a layer of grated mozzarella and Parmigiano cheese. Add a few torn basil leaves.
- Continue layering in the same order (sauce, noodles, ricotta-spinach mixture, cheeses, and basil) until all ingredients are used, finishing with a layer of sauce and a generous topping of mozzarella and Parmigiano cheese.
- Cover the baking dish with aluminum foil (to prevent the cheese from burning) and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Allow the lasagne to rest for about 10 minutes after removing it from the oven. This helps the layers set and makes cutting and serving easier. Garnish with additional basil leaves if desired, and serve hot.
đ Recipe Tips:
- Ricotta Mixture: For the ricotta filling, ensure the spinach is thoroughly drained of excess water to prevent the lasagne from becoming watery. Mixing the egg into the ricotta helps bind the filling, making the lasagne layers more stable.
- No-Boil Noodles: If using no-boil lasagna noodles, ensure they are completely covered with sauce. These noodles absorb moisture from the sauce as they cook, so adding a little extra sauce prevents them from drying out.
- Baking Dish: Use a deep baking dish to accommodate all the layers without overflowing as the lasagne bakes and bubbles.
- Sauce Consistency: Ensure the sugo al pomodoro is not too runny to prevent a soggy lasagne. If the sauce seems thin, simmer it for a few minutes to reduce and thicken it before assembling.
- Oven Temperature: Make sure your oven is properly preheated before baking the lasagne to ensure it cooks evenly and thoroughly.
đ„ What To Serve With Spinach And Ricotta Lasagne?
Serve Spinach and Ricotta Lasagne with a crisp green salad dressed in balsamic vinaigrette, garlic bread, or steamed vegetables like asparagus or green beans for a lighter touch, a simple arugula salad with lemon and parmesan complements the lasagne well.
đ How To Store Leftovers Spinach And Ricotta Lasagne?
- Refrigerate: Allow Leftovers Spinach And Ricotta Lasagne to cool to room temperature, then transfer it to an airtight container or wrap it tightly with plastic wrap store in the refrigerator for up to 3-4 days.
- Freeze: Cut Leftovers Spinach And Ricotta Lasagne into individual portions or leave it whole, then wrap each portion tightly with plastic wrap and aluminum foil or place in freezer-safe containers label with the date and store in the freezer for up to 3 months.
đ„” How To Reheat Leftovers Spinach And Ricotta Lasagne?
- In The Oven: Preheat the oven to 350°F (175°C) place the leftover lasagne in an oven-safe dish and cover it with aluminum foil to prevent drying heat for about 20-30 minutes, or until heated through.
- In The Microwave: For a quicker option Leftovers Spinach And Ricotta Lasagne on a microwave-safe plate and cover loosely with a damp paper towel microwave on medium power for 2-3 minutes, or until heated through.
FAQ’S:
How do I prevent my lasagne from becoming watery?
To prevent your lasagne from becoming watery, ensure you thoroughly drain any excess liquid from the spinach before adding it to the ricotta mixture. Additionally, use a minimal amount of tomato sauce between layers.
How do I know when spinach and ricotta lasagne is done baking?
Spinach and ricotta lasagne is done baking when the cheese is melted and bubbly, and the edges are golden brown. You can also insert a knife into the center to ensure the noodles are cooked through.
Can I use no-boil lasagne noodles for Spinach And Ricotta Lasagne?
Yes, you can use no-boil lasagne noodles instead of traditional noodles just be sure to adjust the amount of sauce used, as no-boil noodles require more moisture to cook properly.
Can I add meat to spinach and ricotta lasagne?
While spinach and ricotta lasagne is traditionally vegetarian, you can add cooked ground beef, sausage, or shredded chicken between the layers if desired.
Is spinach and ricotta lasagne vegetarian-friendly?
Yes, spinach and ricotta lasagne is a vegetarian dish it’s made with spinach, ricotta cheese, and typically does not contain any meat.
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Hairy Bikers Spinach And Ricotta Lasagne Nutrition Facts
- Calories: 364kcal
- Carbohydrates: 37g
- Protein: 20g
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 73mg
- Sodium: 814mg
- Potassium: 512mg
- Fiber: 3g
- Sugar: 6g
- Vitamin A: 2450IU
- Vitamin C: 22mg
- Calcium: 315mg
- Iron: 2mg
Hairy Bikers Spinach And Ricotta Lasagne
Description
Hairy Bikers Spinach and Ricotta Lasagne is made with dried lasagna pasta, sugo al pomodoro, olive oil, spinach, ricotta, egg, nutmeg, mozzarella, Parmigiano, basil, salt, and pepper. It serves 6 and takes about 50 minutes to bake, offering a creamy, flavorful vegetarian dish.
Ingredients
Instructions
- Start by preheating your oven to 375°F (190°C) to ensure it’s ready for baking the lasagne.
- If not using no-boil lasagna noodles, cook the pasta according to the package instructions until al dente, then drain and set aside. With no-boil noodles, you can skip this step.
- In a large bowl, combine the cooked spinach (make sure to squeeze out excess liquid), whole milk ricotta, 1 egg, fresh ground nutmeg (if using), salt, and pepper. Mix until well combined.
- Spread a thin layer of sugo al pomodoro (tomato sauce) at the bottom of a baking dish. Place a layer of lasagna noodles over the sauce.
- Spread a portion of the ricotta and spinach mixture over the noodles. Sprinkle a layer of grated mozzarella and Parmigiano cheese. Add a few torn basil leaves.
- Continue layering in the same order (sauce, noodles, ricotta-spinach mixture, cheeses, and basil) until all ingredients are used, finishing with a layer of sauce and a generous topping of mozzarella and Parmigiano cheese.
- Cover the baking dish with aluminum foil (to prevent the cheese from burning) and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Allow the lasagne to rest for about 10 minutes after removing it from the oven. This helps the layers set and makes cutting and serving easier. Garnish with additional basil leaves if desired, and serve hot.
Notes
- Ricotta Mixture: For the ricotta filling, ensure the spinach is thoroughly drained of excess water to prevent the lasagne from becoming watery. Mixing the egg into the ricotta helps bind the filling, making the lasagne layers more stable.
- No-Boil Noodles: If using no-boil lasagna noodles, ensure they are completely covered with sauce. These noodles absorb moisture from the sauce as they cook, so adding a little extra sauce prevents them from drying out.
- Baking Dish: Use a deep baking dish to accommodate all the layers without overflowing as the lasagne bakes and bubbles.
- Sauce Consistency: Ensure the sugo al pomodoro is not too runny to prevent a soggy lasagne. If the sauce seems thin, simmer it for a few minutes to reduce and thicken it before assembling.
- Oven Temperature: Make sure your oven is properly preheated before baking the lasagne to ensure it cooks evenly and thoroughly.