No-bake spinach and ricotta lasagna

No-bake spinach and ricotta lasagna

Based on 74 ratings

Difficulty

Medium 👍

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
4
lasagna sheets
250 g
ricotta (light)
250 g
washed baby spinach
50 g
pine nuts
8
cherry tomatoes
2
shallots
1 clove
garlic
½ tsp
thyme (freshly chopped)
½ tsp
rosemary (freshly chopped)
1
orange (zest)
1
lemon (zest)
20 g
honey
vegetable oil for frying
salt
pepper
MetricImperial

Utensils

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

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How-To Videos

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

how-to-chop-herbs

How to chop herbs

how-to-toast-nuts

How to toast nuts

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal389
Fat15 g
Protein21 g
Carb42 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
    • 1 orange
    • 1 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.
    • 4 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.
    • 2 shallots
    • 1 clove garlic
    • 8 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.

  • Enjoy your meal!

    No-bake spinach and ricotta lasagna

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