Spinach and Ricotta Lasagna

Instructions

1. Step 1

   Preheat the oven to 190°C and set out the baking dish.

   Cookware: baking dish, oven

2. Step 2

   Heat the olive oil in the saucepan over medium heat. Add the onion and cook until soft and translucent.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: saucepan, wooden spoon

3. Step 3

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: saucepan, wooden spoon

4. Step 4

   Stir in the tomato passata, oregano, half the salt, and half the black pepper. Simmer uncovered over low heat until slightly thickened.

   Timer: 12 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 1.0 gr Ground Black Pepper, 4.0 gr Salt, 700.0 ml Tomato Passata

   Cookware: saucepan, wooden spoon

5. Step 5

   Place the spinach in the skillet over medium heat and cook in batches until completely wilted.

   Timer: 5 min (fixed)

   Ingredients used: 500.0 gr Spinach

   Cookware: skillet, wooden spoon

6. Step 6

   Drain the spinach in the colander and let it cool briefly. Squeeze out as much moisture as possible, then chop it.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, colander, cutting board

7. Step 7

   Combine the chopped spinach with the ricotta, egg, nutmeg, half the Parmesan, and the remaining salt and black pepper.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 piece Egg, 1.0 gr Ground Black Pepper, 1.0 gr Ground Nutmeg, 40.0 gr Parmesan Cheese, 500.0 gr Ricotta Cheese, 4.0 gr Salt

   Cookware: mixing bowl, wooden spoon

8. Step 8

   Spread a thin layer of tomato sauce in the baking dish. Build three layers, each containing 3 lasagna sheets, one-third of the spinach-ricotta filling, more sauce, and a portion of the mozzarella; use 200 gr mozzarella across these layers.

   Timer: 8 min (fixed)

   Ingredients used: 9.0 piece Lasagna Sheets, 200.0 gr Mozzarella

   Cookware: baking dish, wooden spoon

9. Step 9

   Add the final 3 lasagna sheets. Cover with the remaining tomato sauce, then scatter over the remaining 50 gr mozzarella and 40 gr Parmesan.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 piece Lasagna Sheets, 50.0 gr Mozzarella, 40.0 gr Parmesan Cheese

   Cookware: baking dish, wooden spoon

10. Step 10

    Cover the baking dish tightly with aluminum foil and bake at 190°C.

    Timer: 30 min (fixed)

    Cookware: aluminum foil, baking dish, oven

11. Step 11

    Remove the foil and bake until the top is browned, the pasta is tender, and the center reaches 74°C.

    Timer: 15 min (fixed)

    Cookware: aluminum foil, baking dish, oven

12. Step 12

    Rest the lasagna before cutting it into 6 portions and serving.

    Timer: 15 min (fixed)

    Cookware: baking dish, Chef Knife