Lasagne With Spinach Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
VegetarianMain Ingredient


 Lasagna sheets12
 Boiling water2 Cup (32 tbs) (Adjust Quantity As Needed)
 Salt To Taste
 Fresh spinach2 Pound (1 Kilogram)
 Cream1⁄3 Cup (5.33 tbs) (3/4 Cup / 200 Milliliter)
 Ricotta cheese8 Ounce (1 1/3 Cups / 225 Gram)
 Freshly ground black pepper To Taste
 Nutmeg To Taste
 Oil15 Milliliter (1 Tablespoon)
 Garlic1 Clove (5 gm), crushed / minced
 Onion1 Small, finely chopped
 Canned tomatoes7 Ounce, sieved / strained (3/4 Cup / 200 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 4727 Calories from Fat 694

% Daily Value*

Total Fat 78 g119.8%

Saturated Fat 31 g154.9%

Trans Fat 0 g

Cholesterol 121.1 mg

Sodium 1729 mg72%

Total Carbohydrates 829 g276.5%

Dietary Fiber 26.4 g105.6%

Sugars 67.6 g

Protein 194 g387.6%

Vitamin A 1751.9% Vitamin C 473.4%

Calcium 165.7% Iron 159.4%

*Based on a 2000 Calorie diet


Put the lasagne sheets in a deep oblong dish and cover with boiling water. Add a pinch of salt and a few drops of oil, cover and cook on full power for 10 minutes. Allow to stand, covered, while you make the sauces.
Wash the spinach and discard any tough stalks and discoloured leaves. Put it in a boiling or roasting bag, with only the water clinging to it, tie loosely and cook on full power for 6 minutes. Drain and chop roughly.
Mix together the cream and ricotta cheese until well blended. Stir in the spinach and season with salt, pepper and nutmeg to taste.
Assemble the lasagne in an oiled oblong dish. Layer the pasta and the spinach sauce until all are used up. Begin with a layer of pasta and end with a layer of sauce.
Make the tomato sauce. Put the oil in a bowl, add the onion and garlic and cook on full power for 2 minutes. Add the sieved (strained) tomatoes and cook on full power for 2 minutes. Season to taste.
Pour the tomato sauce over the lasagne and heat through on medium power for 4— minutes.