Ingredients
- 1 box lasagne sheets
- 1 large onion, chopped
- 3 cloves garlic, crushed
- Salt
- Freshly ground black pepper
- 1 tsp. dried oregano
- 2 packages of spinach, thawed and drained of excess liquid
- 300 g ricotta
- 1 large egg
- 50 g Parmesan
- 1/2 tsp. ground cinnamon
- 350 g mozzarella
- 450 g marinara/tomato sauce
- Freshly chopped parsley, for garnish
15 mins
Serves 8
1hr 15mins
Method
- Preheat oven to 180ºC. Bring a large pot of salted boiling water to a boil and cook lasagne sheets until al dente. Drain.
- In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and oregano. Stir in thawed and drained frozen spinach until completely combined.
- In a large bowl, stir together ricotta, egg, and Parmesan and season with cinnamon, salt, and pepper.
- In a large baking dish, layer 5 lasagne sheets so they’re slightly overlapping. Spoon over a thin layer of marinara and top with a layer of spinach mixture and ricotta mixture. Sprinkle with a layer of mozzarella. Repeat, ending with mozzarella.
- Cover with foil and bake 45 minutes, then remove foil and continue baking 15 minutes more.
- Let cool 10 minutes, then garnish with parsley, slice, and serve.
