Spinach And Ricotta Frying Pan Lasagne
Monday, May 24, 2021
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Feel like comfort food tonight, but dont have hours to slow cook? No problem! This pan lasagne is ready in 40 minutes!
The ingredient of Spinach And Ricotta Frying Pan Lasagne
- 1 tbsp olive oil
- 1 medium brown onion finely chopped
- 2 garlic cloves crushed
- 400g can diced tomatoes with oregano and basil
- 250g baby spinach
- 250g fresh ricotta crumbled
- 100g hans sliced leg ham thickly sliced
- 4 sheets fresh lasagne cut into thirds
- 50g mozzarella thinly sliced
- 50g tasty cheese thinly sliced
- mixed salad leaves to serve
The Instruction of spinach and ricotta frying pan lasagne
- heat half the oil in an 18cm base heavy based ovenproof non stick frying pan over medium high heat add onion and garlic cook stirring for 3 minutes or until onion has softened add tomato season with salt and pepper bring to the boil reduce heat to low simmer for 5 minutes or until thickened transfer to a bowl wipe pan clean
- meanwhile place spinach in a heatproof bowl cover with boiling water stand for 5 minutes or until wilted drain squeeze out any excess liquid roughly chop transfer to a bowl add ricotta season with salt and pepper stir to combine
- drizzle remaining oil over base of pan arrange 3 pieces of lasagne over base of pan top with one third ricotta mixture one third ham and one quarter tomato mixture repeat layers twice top with remaining 3 pieces of lasagne spoon over remaining tomato mixture top with cheeses preheat grill on high
- return pan to medium low heat cook covered for 8 to 10 minutes or until lasagne sheets are tender grill uncovered for 4 minutes or until cheese is melted and golden serve with mixed salad leaves
Nutritions of Spinach And Ricotta Frying Pan Lasagne
fatContent: 421 357 caloriessaturatedFatContent: 21 4 grams fat
sugarContent: 29 5 grams carbohydrates
proteinContent: n a
cholesterolContent: 26 6 grams protein
sodiumContent: 64 milligrams cholesterol
