Spinach & Ricotta Lasagne

Preparation info
  • Serves


    as a first course
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Pasta tends to absorb sauce as it bakes, so add sufficient sauce to moisten the lasagne thoroughly.


For the filling

  • 2 lb/1 kg spinach, cooked, squeezed dry and chopped
  • ¼ cup/


  1. Heat the oven to 350°F/175°C and butter the baking dish. Cook the pasta in boiling salted water until barely al dente. Transfer the cooked pasta to a bowl of cold water to stop it cooking, then drain on a kitchen towel.
  2. To make the filling: sauté the cooked spinach in the butter. Allow to cool slightly then mix with the ricotta, nutmeg and salt an