
Vegetarian Spinach and Ricotta Lasagne, Baked Golden
This vegetarian lasagne alternates pasta sheets with garlic-seasoned spinach and a béchamel enriched with ricotta and nutmeg, finished under parmesan. The spinach and sauce both heat in the microwave, then the Ultra Pro 3.3 l bakes the lasagne covered to soften the pasta before browning it uncovered.
- Total time
- 60 min
- Prep
- 15 min
- Cook
- 45 min

Ingredients
Method
Set 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 through. Drain.
Warm the béchamel for about 5 minutes at 600 W in the Tupperware MicroCook Pitcher 1 l. Add the ricotta, salt, pepper and nutmeg, then whisk with the Tupperware whisk until smooth.
Build the lasagne in the Tupperware Ultra Pro 3.3 l, alternating sauce, pasta sheets and spinach. Finish with pasta topped with sauce and scattered with parmesan.
Cover and bake for about 30 minutes, removing the lid for the last 10 minutes so the parmesan browns.







