Bolognese Lasagne with Spinach
Total time: 40 minutes
This is a wonderful way to use Ragù Bolognese. It's simply assembling and baking. This lasagne uses ricotta, rather than the more traditional Béchamel sauce.
Ingredients:
- 3 - 4 cups Ragù Bolognese
- 2 cups (16oz, 480ml) tomato sauce
- 1 tsp oregano
- 1 tsp basil
- 12oz (360gr) frozen spinach
- 12oz (360gr) ricotta
- 1/2 cup (4oz, 120ml) milk
- 1/2 cup shredded cheese
- 12 - 16 no-cook lasagne noodles
- 1/2 cup (2oz, 60gr) Parmesan
Instructions:
- Heat the Ragù.
- Add the herbs and tomato sauce
- Thaw spinach and squeeze dry.
- In medium bowl mix the ricotta, shredded cheese, spinach and milk.
- In a 10" (25cm) square (or 11 x 9) baking dish, make the following layers
- 1/3 of the tomato/meat sauce
- 3 - 4 noodles you may have to break another one up to get good coverage
- 1/2 of the spinach/ricotta mixture
- 3 - 4 noodles
- 1/3 tomato sauce
- 3 - 4 noodles
- 1/2 spinach/ricotta
- 3 - 4 noodles
- 1/3 tomato/meat sauce
- Parmesan
- Bake, covered with foil for 30 minutes at 400F (200C).
- Uncover for last 5 minutes to brown cheese.
- Let rest 5 minutes, then cut and serve.