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Ricotta and spinach lasagne

A healthy vegetarian alternative to the classic lasagna with ragù is this lasagna with spinach and ricotta. Also a classic in the Italian cuisine but maybe less known. This creamy, cheesy, spinach lasagna flavoured with a hint of nutmeg and a combination of besciamella and fresh ricotta makes my heart sing. You can use fresh store bought lasagna like I did or use no-boil lasagna or make your lasagna noodles.

PREP TIME 20 MIN. COOK TIME 40 MIN.

INGREDIENTS FOR 3-4

  • 250 g fresh lasagna sheets
  • 400 g spinach, fresh or frozen (thawed)
  • 1 small onion or shallot
  • 250 g fresh ricotta
  • 400 g besciamella, homemade or store bought
  • 50 g grated Parmigiano
  • 200 g mozzarella, grated or cubed
  • nutmeg
  • salt and pepper
  • olive oil
  1. Heat a few Tbls of oil in a pan and cook the diced onion until translucent. Add the spinach and cook until wilted. Add salt and pepper. At this point I usually cut the spinach with scissors. Drain the excess liquid.
  2. Mix the spinach with ricotta, add a dash of nutmeg and the besciamella. You might want to add a little bit of salt and pepper.
  3. Start assembling your lasagna: first a few spoonfuls of ricotta spinach cream, then lasagna noodles, more ricotta, a handful of mozzarella and sprinkle the Parmigiano. Repeat for 3/5 layers depending on the size of your pan.

4. Place in a preheated oven at 180°C for 30-35 minutes. When the lasagna has a nice golden crust, it is ready to come out of the oven. Let the lasagna settle for a few minutes for best texture before serving.

BUON APPETITO!

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Whipped Feta with Roasted Tomatoes

Feta and tomatoes are a match made in heaven. This ultra-creamy whipped feta dip and roasted tomatoes burst with flavour and has become my new favourite appetiser to prepare. So far it’s been a hit amongst my guests. It is very easy to make but it takes a little bit of time since I like my tomatoes roasted well in the oven.

PREP TIME 15 MIN. COOK TIME 1-1,5H

INGREDIENTS

  • 200 g feta
  • 300-350 g plain Greek yogurt
  • 2 tsp honey
  • salt and pepper
  • 400-500 g ripe cherry or piccadilly tomatoes, red and yellow
  • extra virgin olive oil
  • 2-3 garlic cloves, crushed
  • dried oregano
  • 1 tsp sugar
  • lemon zest, lemon juice
  • fresh basil leaves
  1. Preheat the oven to 160° C
  2. Wash the tomatoes, pat dry and cut in two. Place them cut side up onto a large baking tray on top of parchment paper.
  3. Sprinkle with salt, pepper, crushed garlic, oregano and sugar and drizzle with olive oil. Cook for 30-40 min. Increase the oven to 200° C and cook for another 15-20 min. Let the tomatoes cool.
  4. Meanwhile prepare the feta dip. Blend the feta with yogurt, honey, salt and pepper, 2-3 Tbls of oil and a little bit of lemon juice. No need to blend until completely smooth. Taste and adjust if need be.
  5. Transfer the whipped feta to a serving dish. Top with the roasted tomatoes and garnish with a little bit of lemon zest and fresh basil leaves. Serve with crostini, pita bred or any kind f crackers.

BUON APPETITO!