Spinach and Ricotta Lasagna with Tomato Sauce

Spinach and Ricotta Lasagna with Tomato Sauce : A generous vegetarian lasagna: spinach, ricotta, homemade tomato sauce and baked cheese.

• 6 servings
• Preparation 30 min
• Cooking 50 min
• Total 80 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : spinach and ricotta lasagna

• 500 g fresh spinach
• 250 g ricotta
• 1 egg
• 1 onion
• 15 g olive oil
• 500 g tomato sauce
• 250 g lasagna sheets
• 150 g shredded mozzarella
• 2 tsp salt

Preparation : spinach and ricotta lasagna

1. Chop the onion with the oil. 4 secspeed 5
2. Saute, then add the tomato sauce and 1 tsp of salt and cook. 12 min100°Cspeed 1reverse
3. Pour the sauce into a large bowl. In the rinsed bowl, blend the raw spinach with the ricotta, the egg and the remaining salt. 15 secspeed 4
4. Assemble the lasagna, alternating sauce, pasta sheets and spinach filling.
5. Finish with the sauce and mozzarella, then bake 35 minutes at 190°C (375°F).

Storage: 3 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 80 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.