VEGETARIAN LASAGNA RICOTTA RECIPES

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Drop the kale in boiling salted water, bring back to a simmer then cook for 5 minutes. Drain really well.
• Heat the olive oil in a frying pan and add the leeks with a good pinch of salt. Cook for 8-10 minutes or until really soft.
• Add the garlic to the leeks and cook for 2 minutes. Keep 4 tbsp of the ricotta aside then stir the rest into the leeks with the kale. Mix everything well then add enough vegetable stock to make it a little saucy but not watery. Take off the heat.
• Put a 1/4 of the sauce in the bottom of an oiled baking dish approximately 18 x 25cm.
• Top with 1 tbsp pesto then 2 sheets of lasagne. Repeat 3 times, ending with lasagne.
• Mix the rest of the ricotta with another splash of vegetable stock and spread over the top layer.
• Scatter over the parmesan and bake for 20 minutes until golden and bubbling.

Steps:

• Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
• In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and oregano. Stir in thawed and drained frozen spinach until completely combined.
• In a large bowl, stir together ricotta, egg, and Parmesan and season with cinnamon, salt, and pepper.
• In a large baking dish, layer 5 lasagna noodles so they’re slightly overlapping. Spoon over a thin layer of marinara and top with a layer of spinach mixture and ricotta mixture. Sprinkle with a layer of mozzarella. Repeat, ending with mozzarella.
• Cover with foil and bake 45 minutes, then remove foil and continue baking 15 minutes more.
• Let cool 10 minutes, then garnish with parsley, slice, and serve.