Spinach and Ricotta Lasagna
by @scoopwholefoodsMaking a cosy lasagna is easy with our gluten-free lasagne sheets and Scoop Napolitana sauce! Paired with ricotta and mozzarella for the ultimate cheesy goodness. Once you try it, they will definitely become a family hit!
20' cook time
total time
1.33 hours
Ingredients
- 1 cup ricotta cheese
- 2 cups thawed frozen spinach
- 1 egg
- ¼ cup grated parmesan cheese
- ⅓ jar of Scoop Napolitana Sauce
- 4 tbsp pesto
- 4 gluten-free lasagna sheets
- Grated mozzarella cheese to top
- Extra virgin olive oil to line the dish
Directions
Preheat oven to 180°C. In a bowl combine the ricotta cheese and the frozen spinach, once combined make a hole to whisk an egg before stirring together. Grate in the parmesan cheese and mix. Coat a baking dish with olive oil and layer a lasagne sheet on the bottom. Coat with 1 tbsp pesto, 2-3 tbsp of ricotta mixture and 1-2 tbsp of Scoop Napolitana sauce. Layer until you have used all the sheets. Layer the top sheet with 1-2 tbsp of Napolitana sauce and sprinkle with mozzarella. Cook in the oven for approximately 60 minutes. Let cool for 5 minutes before removing and serving.
Scoop Products found in this recipe
