Lasagna with Ricotta, Spinach, and Cherry Tomatoes

Pasta and Pizza | Italian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Lasagna with ricotta, spinach, and cherry tomatoes

Ingredients

Ready-made dry lasagna sheets - 2.4 oz
Parmesan Cheese - 1.4 oz
Ricotta cheese - 4.4 oz
Fresh basil leaves - 7.1 oz
Marinated cherries - 10.6 oz
Garlic - 1 piece
Shallot - 0.1 oz
Capers - 0.6 oz
Thyme - 0.1 oz
Milk - 7 fl oz
Butter - 0.4 oz
Wheat Flour - 0.4 oz
Olive Oil - 0 fl oz
Pizza Mozzarella Cheese - 0.9 oz

Step by Step guide

Step 1

Cut the cherry tomatoes in half, place them cut side up on a baking sheet, sprinkle with thyme leaves, and bake at 356°F for 15 minutes.

Step 2

Boil the lasagna sheets in boiling water for 3 minutes, then cool them in a bowl of cold water. Remove and pat dry with a towel.

Step 3

Chop the shallot and garlic into small cubes and sauté in olive oil for 2 minutes until the onion becomes translucent, then set aside.

Step 4

In a hot pan, sauté the spinach in olive oil for 2 minutes, drain any excess liquid, and mix it with the sautéed onions and garlic.

Step 5

In a saucepan, melt the butter and sauté the flour over medium heat for 20 seconds; add the milk, bring to a boil while stirring constantly; remove from heat, stir in the grated mozzarella and half of the grated parmesan, season with salt and pepper, add finely chopped capers, and mix until smooth.

Step 6

Spread 2 tablespoons of sauce evenly on the bottom of the baking dish, then place a sheet of lasagna on top. Layer 1/3 of the tomatoes, spinach, and ricotta on top, followed by 2 tablespoons of sauce. Continue layering in this manner until you reach the final sheet.

Step 7

Spread the remaining sauce over the top of the lasagna, sprinkle with Parmesan cheese, and bake for 20 minutes; let cool for 10 minutes before serving.