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🍝 Vegetable Ricotta Lasagna with Fresh Spinach Salad

580 kcal · 30 min · 4 servings

Ingredients

• 12 lasagna sheets
• oil (for the dish)
• 2 cans peeled tomatoes
• 2 tbsp tomato paste
• 0.5 tsp sugar
• 1 onion (diced, sautéed)
• salt
• pepper
• 1 tsp Italian herbs (dried)
• 500 g ricotta
• 250 g spinach (fresh)
• 2 eggs
• 2 tbsp semolina
• salt
• pepper
• nutmeg
• 100 g sour cream
• 150 g cheese for gratinating
• spinach (fresh)
• 2 tbsp garlic oil
• 3 tbsp balsamic vinegar (white)
• pepper
• salt

Instructions

1. 1. Preheat the oven to 200 degrees.
2. 2. Bring a large pot of salted water to a boil.
3. 3. Cook the pasta sheets in batches until al dente.
4. 4. Drain the pasta.
5. 5. Lay the pasta sheets side by side on kitchen towels.
6. 6. Let the pasta drain.
7. 7. Place the tomatoes in a bowl.
8. 8. Add the remaining ingredients for the sauce.
9. 9. Mix everything well.
10. 10. Mash the mixture slightly with a potato masher.
11. 11. Wash the spinach thoroughly.
12. 12. Remove thick stems or damaged leaves.
13. 13. Shake the spinach dry.
14. 14. Finely chop the spinach.
15. 15. Mix the spinach with the eggs.
16. 16. Add the semolina.
17. 17. Season the mixture with the spices.
18. 18. Stir the spinach mixture into the ricotta.
19. 19. Grease a baking dish.
20. 20. Place 3 to 4 pasta sheets in the dish.
21. 21. Spread half of the tomato mixture on top.
22. 22. Place another 3 to 4 pasta sheets on top.
23. 23. Spread half of the spinach-ricotta mixture over the pasta.
24. 24. Place more pasta sheets on top.
25. 25. Spread the remaining tomato mixture over the pasta.
26. 26. Cover everything with more pasta sheets.
27. 27. Spread the remaining spinach-ricotta mixture on top.
28. 28. Spread sour cream over the surface.
29. 29. Sprinkle cheese over the top.
30. 30. Bake the lasagna in the preheated oven for 25 minutes.
31. 31. Wash the remaining spinach.
32. 32. Drizzle the spinach with vinegar.
33. 33. Drizzle the spinach with oil.
34. 34. Season the salad with salt.
35. 35. Season the salad with pepper.
36. 36. Remove the lasagna from the oven.
37. 37. Cut the lasagna into pieces.
38. 38. Serve the lasagna with the spinach salad.

Nutrition per serving

• kcal: 580
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 42 g