No-bake spinach and ricotta lasagna
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 389 / Protein 21g / Carbohydr. 42g / Fat 15g
Ingredients (2 servings)
|250 g||ricotta (light)|
|250 g||washed baby spinach|
|50 g||pine nuts|
|0.5 tsp||thyme (freshly chopped)|
|0.5 tsp||rosemary (freshly chopped)|
|vegetable oil for frying|
zester, large sauce pan, large frying pan, large bowl, colander, small frying pan, cooking spoon, cutting board, knife
Pinot Bianco, 2012
South Tirol’s famous grape variety is known for its unique, fruity character. The elegant, well-rounded body and the lively and crisp aftertaste harmonize very well with the combination of spinach and ricotta.
Roast the pine nuts in a pan until golden.
small frying pan, cooking spoon
50 g pine nuts
Mix the roasted pine nuts with ricotta, freshly chopped thyme and rosemary, the zest of one orange and lemon, honey, and salt and pepper.
zester, large bowl, cooking spoon
250 g ricotta / 0.5 tsp thyme / 0.5 tsp rosemary / 1 orange / 1 lemon / 20 g honey / salt / pepper
Cook lasagna sheets in salted boiling water, according to the package instructions, until al dente. Stir occasionally to prevent the sheets from sticking to each other. Drain and halve when done.
large sauce pan, strainer, cooking spoon
4 lasagna sheets / salt
In the meantime, finely dice shallots and garlic. Halve cherry tomatoes.
knife, chopping board
2 shallots / 1 garlic / 8 cherry tomatoes
Sauté shallots, garlic, cherry tomatoes, and spinach in a frying pan with some vegetable oil.
large frying pan, cooking spoon
250 g baby spinach / vegetable oil for frying
Now layer the lasagne with all components. First, put the ricotta on a plate and place the vegetables on top.
Next, place a halved lasagne sheet on top. Press down slightly and repeat the process as often as required. For a decorative effect, finish with vegetables on the very top.