No-bake spinach and ricotta lasagna

Based on 51 ratings

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
lasagna sheets
250 g ricotta (light)
250 g washed baby spinach
50 g pine nuts
cherry tomatoes
shallots
1 clove garlic
½ tsp thyme (freshly chopped)
½ tsp rosemary (freshly chopped)
orange (zest)
lemon (zest)
20 g honey
vegetable oil for frying
salt
pepper
Metric
Imperial

Utensils

  • small frying pan
  • cooking spoon
  • zester
  • large bowl
  • large sauce pan
  • strainer
  • knife
  • chopping board
  • large frying pan

Nutrition per serving

Cal
389
Protein
21 g
Fat
15 g
Carb
42 g
  • Step 1/7

    Roast the pine nuts in a pan until golden.
    • 50 g pine nuts
    • small frying pan
    • cooking spoon

    Roast the pine nuts in a pan until golden.

  • Step 2/7

    Mix the roasted pine nuts with ricotta, freshly chopped thyme and rosemary, the zest of one orange and lemon, honey, and salt and pepper.
    • 250 g ricotta
    • ½ tsp thyme
    • ½ tsp rosemary
    • orange
    • lemon
    • 20 g honey
    • salt
    • pepper
    • zester
    • large bowl
    • cooking spoon

    Mix the roasted pine nuts with ricotta, freshly chopped thyme and rosemary, the zest of one orange and lemon, honey, and salt and pepper.

  • Step 3/7

    Cook lasagna sheets in salted boiling water, according to the package instructions, until al dente. Stir occasionally to prevent the sheets from sticking to each other. Drain and halve when done.
    • lasagna sheets
    • salt
    • large sauce pan
    • strainer
    • cooking spoon

    Cook lasagna sheets in salted boiling water, according to the package instructions, until al dente. Stir occasionally to prevent the sheets from sticking to each other. Drain and halve when done.

  • Step 4/7

    In the meantime, finely dice shallots and garlic. Halve cherry tomatoes.
    • shallots
    • 1 clove garlic
    • cherry tomatoes
    • knife
    • chopping board

    In the meantime, finely dice shallots and garlic. Halve cherry tomatoes.

  • Step 5/7

    Sauté shallots, garlic, cherry tomatoes, and spinach in a frying pan with some vegetable oil.
    • 250 g baby spinach
    • vegetable oil for frying
    • large frying pan
    • cooking spoon

    Sauté shallots, garlic, cherry tomatoes, and spinach in a frying pan with some vegetable oil.

  • Step 6/7

    Now layer the lasagne with all components. First, put the ricotta on a plate and place the vegetables on top.

    Now layer the lasagne with all components. First, put the ricotta on a plate and place the vegetables on top.

  • Step 7/7

    Next, place a halved lasagne sheet on top. Press down slightly and repeat the process as often as required. For a decorative effect, finish with vegetables on the very top.

    Next, place a halved lasagne sheet on top. Press down slightly and repeat the process as often as required. For a decorative effect, finish with vegetables on the very top.