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Spinach and Ricotta Lasagne
A vegetarian lasagne layering pasta sheets with garlic spinach and a béchamel enriched with ricotta and nutmeg, finished with parmesan. The spinach and sauce are both heated in the microwave, and the Ultra Pro 3.3 l bakes the lasagne covered so the pasta softens before the lid comes off to brown the top.
- Total time
- 60 min
- Prep
- 15 min
- Cook
- 45 min
Ingredients
Method
Heat a fan oven to 200 °C (400 °F).
Peel the garlic, crush it with the Tupperware garlic press and mix it with the olive oil in the Tupperware MicroCook Casserole 2.25 l. Add the drained spinach and microwave for about 10 minutes at 600 W, stirring halfway. Drain.
Warm the béchamel in the Tupperware MicroCook Pitcher 1 l for about 5 minutes at 600 W. Add the ricotta, salt, pepper and nutmeg and whisk until smooth with the Tupperware whisk.
Build the lasagne in the Tupperware Ultra Pro 3.3 l, alternating layers of sauce, pasta sheets and spinach. Finish with a layer of pasta covered in sauce and the grated parmesan.
Cover and bake for about 30 minutes, removing the lid for the last 10 minutes so the parmesan browns.
