Springform Spinach & Ricotta Lasagne

Springform Spinach & Ricotta Lasagne



Prep Time: 25 Min

Cook Time: 60 Min

Chill Time: 20 Min +

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1. Begin heating the EVOO at just below medium heat in a large frying pan. Add the garlic and pepper flakes and wait for them to start sizzling as the oil heats up. Cook 1 minute before reducing the heat to medium low, adding all of the fresh spinach & ½ Tsp. sea salt, and covering. Cook 2 or so minutes, remove lid and stir, and cover again, continuing like this until the spinach is fully cooked down and wilted. Remove the spinach from the heat and let cool 3 or so minutes before transferring to a colander to allow the excess liquid to drain off.

 

1. In a large bowl, combine the ricotta, lemon zest, fresh parsley, ½ Tsp. sea salt, egg, ¼ C grated parm, cooled down spinach, and desired amount of cracked pepper. Stir together and refrigerate until needed.

 

1. Heat tomato sauce in a small pot over medium heat until bubbly (about 5 minutes). Remove from heat and set aside.

  

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RICOTTA FILLING

• 2 Tbsp. EVOO
• 3 cloves Garlic, sliced
• 10 C Fresh Baby Spinach
• ½ Tsp. Pepper Flakes
• 2x 454g tub Ricotta Cheese
• ½ Lemon, zest only
• 1 Large Free-Range Egg
• ¼ C Grated Parmesan
• Handful Fresh Parsley, chopped
• 1 Tsp. Sea Salt
• Cracked Pepper

 

• 4 C Prepared Tomato Sauce
• 2 C Mozzarella Cheese, shredded
• ¾ C Grated Parmesan
• Handful Fresh Parsley, chopped
• 750g Dry Lasagne Noodles

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1. While tomato sauce cooks, bring a large pot of cold, salted water to a boil. Add the lasagne noodles and cook them approximately a minute less than what the package says for al dente pasta. When finished, drain, and set aside.

 

1. Preheat oven to 375 F

 

1. Spray the inside of your 9” springform pan with cooking spray. Spoon tomato sauce on the bottom of the pan to coat followed by a layer of noodles trimmed to fit the pan. Ladle over a generous amount of sauce and spoon it around to coat the noodles. Sprinkle on some grated parm and mozzarella and build the second layer with noodles. Spoon 1/3 of the ricotta mixture and spread to form a layer. Dollop with sauce, sprinkle with mozz and grated parm. Continue until all layers are completed finishing with a layer of noodles, a generous serving of sauce, and the remaining mozz & parm. Save remaining sauce for service.

 
**Note, if you think you won’t be able to create enough ricotta layers before getting to the top, skip one of the tomato sauce & cheese layers and do a ricotta instead.

1. Place the pan on a baking sheet lined with aluminum foil and place into the oven to bake. Bake 45 minutes until golden brown and bubbly on top. Remove and set the springform lasagne on a wire cooling rack.

 

1. Cool at least 20 minutes before removing the outer portion of the pan. If the lasagne is still steaming hot, wait another 5 – 10 minutes prior to slicing.

 

1. Serve each wedge slice with remaining sauce and fresh chopped parsley. ENJOY!