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    You are in: Home / Recipes / Spinach and Ricotta Lasagna Recipe
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    Spinach and Ricotta Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    razra's Note:

    A different version of the good old fashioned lasagna

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180°C, 350°F, gas mark 4. Melt 40g (1 1/2oz) butter in a saucepan, stir in 40g (1 1/2oz) flour and cook for 1 minute. Gradually add 600ml (1pt) semi-skinned milk, stirring until you have a smooth thickened sauce. Add 50g (1 3/4oz) grated Cheddar cheese and simmer for 2 minutes.
    2. 2
      Cook 350g (12oz) spinach according to pack directions, cool a little and squeeze out any excess water. Mix in 250g (9oz) ricotta and a good grating of nutmeg and freshly ground black pepper.
    3. 3
      Place half the spinach mix into the base of a 20cm x 20cm (8in x 8in), or similar, ovenproof dish.
    4. 4
      Place 2 lasagne sheets on top followed by a little of the white sauce and a sprinkling of extra Cheddar cheese. Add a further 2 lasagne sheets.
    5. 5
      Place the remaining spinach mix in the dish, top with 2 more lasagne sheets and pour over the remaining sauce.
    6. 6
      Sprinkle with Cheddar cheese and a sprinkle of nutmeg. Cook for approximately 40 minutes until golden and bubbling. Serve with a tomato and rocket salad.

    Ratings & Reviews:

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    Nutritional Facts for Spinach and Ricotta Lasagna

    Serving Size: 1 (329 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 387.3
     
    Calories from Fat 240
    61%
    Total Fat 26.6 g
    41%
    Saturated Fat 16.6 g
    83%
    Cholesterol 88.6 mg
    29%
    Sodium 338.8 mg
    14%
    Total Carbohydrate 19.7 g
    6%
    Dietary Fiber 2.1 g
    8%
    Sugars 0.6 g
    2%
    Protein 18.9 g
    37%

    The following items or measurements are not included:

    lasagna sheets

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