Lasagnette with Ricotta, Tomatoes and Spinach
Prep: 15min
|
Servings: 4
|
Cook: 20min
Lasagnette with ricotta, tomatoes and spinach is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g lasagne sheets (Doppia Riccia)
- 200 g fresh spinach
- 6 ripe meaty tomatoes
- 1 onion
- 2 tbsp olive oil
- 500 g Ricotta
- Salt
- Pepper
- 2 tbsp chopped herbs (basil and parsley)
- Salt
- Pepper
- parmesan (for sprinkling)
Instructions
-
1.
Cook the noodles in plenty of boiling salted water until al dente. Briefly blanch the tomatoes, cool, peel, quarter, core and dice. Wash, trim, dry and slice the spinach into strips. Peel and finely dice the onion.
-
2.
Sauté the onions in oil. Add the spinach and tomatoes. Simmer for about 5 minutes and season well. Add the cooked noodles and herbs. Mix thoroughly. For serving arrange the noodles with ricotta dollops on preheated plates. Sprinkle with parmesan immediately while hot.
