Nigella Spinach And Ricotta Lasagne

This delicious Spinach and Ricotta Lasagne by Nigella Lawson is a creamy, hearty meal that’s perfect for any occasion. Made with easy-to-find ingredients, it’s a nutritious and satisfying dish with layers of rich tomato sauce and a flavorful ricotta filling. Enjoy this quick and simple recipe that will delight your family and friends!

Ingredients Needed

For the tomato sauce:

• 2 tbsp olive oil (plus extra for greasing)
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 x 400g tins chopped tomatoes
• 1 tsp dried oregano
• ½ tsp sugar
• Salt and freshly ground black pepper

For the spinach and ricotta filling:

• 500g (1lb 2oz) frozen spinach, defrosted and excess water squeezed out
• 250g (9oz) ricotta
• 250g (9oz) mascarpone
• 85g (3oz) pesto
• ¼ nutmeg, finely grated
• Salt and freshly ground black pepper

To assemble:

• 12 dried lasagne sheets
• 50ml (2fl oz) double cream
• 25g (1oz) Parmesan (or vegetarian hard cheese), finely grated
• Fresh salad (optional, for serving)

How To Make Spinach and Ricotta Lasagne

1. Make the tomato sauce: Heat the olive oil in a frying pan over medium heat and fry the onion for 8 minutes until soft. Add the garlic and cook for another 2 minutes. Stir in the chopped tomatoes, oregano, and sugar, then season with salt and pepper. Let it simmer for 5 minutes, then remove from heat.
2. Prepare the spinach and ricotta filling: In a bowl, mix the spinach, ricotta, mascarpone, pesto, and grated nutmeg. Season with salt and pepper to taste. Set aside.
3. Preheat the oven to 200°C/180°C Fan/Gas 6. Lightly grease a 20x30x5cm (8x12x2in) ovenproof dish.
4. Assemble the lasagne: Spoon a third of the tomato sauce into the base of the dish. Add a quarter of the ricotta mixture and swirl to spread it evenly. Layer 4 lasagne sheets on top, breaking them to fit. Repeat with another third of the tomato sauce, another quarter of the ricotta mixture, and lasagne sheets. Finish with the final layer of ricotta mixture.
5. Top with cream: Gently mix the double cream into the remaining ricotta mixture, then spread this over the top layer of pasta. Sprinkle the grated Parmesan (or vegetarian hard cheese) on top.
6. Bake: Place in the oven and bake for 40-50 minutes until golden and bubbling.
7. Serve: Let the lasagne cool for a few minutes before serving. Serve with a fresh salad, if preferred.

Recipe Tips

• Defrost spinach well: Make sure the spinach is fully defrosted and squeeze out any excess water to prevent the lasagne from becoming watery.
• Layer lasagne sheets carefully: Break the lasagne sheets to fit snugly in the dish, ensuring even coverage for better cooking and flavor distribution.
• Season each layer: Add salt and pepper to both the tomato sauce and ricotta filling for the best flavor in every bite.
• Let it rest: After baking, let the lasagne sit for 5 minutes before serving to allow the layers to set and make slicing easier.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover lasagne cool to room temperature before placing it in an airtight container. Store in the fridge for up to 3 days.
• Freeze: To freeze, let the lasagne cool completely, then cover it tightly with plastic wrap and foil. It can be stored in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating.
• Reheat: Preheat your oven to 180°C/350°F. Cover the lasagne with foil and bake for 20-25 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp the top.

Nutrition Facts

Serving Size: 1 serving (approximately 256g)

• Calories: 401
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 55mg
• Sodium: 600mg
• Potassium: 400mg
• Total Carbohydrate: 41g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 21g

Try More Nigella Recipes:

• Nigella Buttermilk Scones
• Nigella Baked Peaches
• Nigella Pea And Ham Risotto
• Nigella Mozart Cake Recipe