Lasagna with Ricotta, Spinach, and Cherry Tomatoes
Pasta and Pizza • Italian
Description
Lasagna with ricotta, spinach, and cherry tomatoes
Ingredients
- Ready-made dry lasagna sheets 0 oz
- Parmesan Cheese 0 oz
- Ricotta cheese 5 oz
- Fresh basil leaves 5 oz
- Marinated cherries 10 oz
- Garlic 1 piece
- Shallot 0 oz
- Capers 0 oz
- Thyme 0 oz
- Milk 5 fl oz
- Butter 0 oz
- Wheat Flour 0 oz
- Olive Oil 0 fl oz
- Pizza Mozzarella Cheese 0 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 355°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.
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