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Easy Spinach and Ricotta Lasagne
Ingredients
  • subheading: For The Sauce:
  • 1 tablespoon olive oil
  • 1 medium brown onion finely chopped
  • 2 cloves of garlic finely minced or put through a garlic press
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  •  
  • 690 g /2⅓ cups of passata
  • ½ teaspoon balsamic vinegar
  • 1 tablespoon tomato puree (tomato paste)
  • ¼ teaspoon freshly ground black pepper
  • 1 dried bay leaf
  • subheading: For The Filling:
  • 1 tablespoon olive oil divided into two halves
  • 1 tablespoon butter
  • 350 g /5 cups of whole brown mushrooms wiped clean and roughly sliced
  • 500 g / 2¼ cups young leaf spinach
  • 1 heaped tbsp fresh parsley finely chopped
  • 2 tablespoon fresh oregano finely chopped
  • ¼ teaspoon nutmeg finely grated
  • 500 g / 2 cups of fresh ricotta
  • 50 g / ½ a cup of Grana Padano finely grated, or any vegetarian parmesan-style cheese
  • 2 cloves of garlic finely minced or put through a garlic press
  • 12 fresh lasagne sheets
  • subheading: For The Topping:
  • 200 g / 1 cup of fresh mozzarella torn into pieces
  • 20 g / ¼ cup of Grana Padano finely grated, or any vegetarian parmesan-style cheese
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