Lasagna with ricotta, spinach and cherry tomatoes

2 servings

50 minutes

Lasagna with ricotta, spinach, and cherry tomatoes is a true embodiment of Italian gastronomic soul. This recipe has its roots in traditional pasta al forno but is complemented by a delicate ricotta cream, fresh spinach, and roasted cherry tomatoes, giving the dish lightness and expressiveness. The velvety béchamel sauce with parmesan and mozzarella makes the texture incredibly soft and harmonious. Capers add a slight piquancy, while roasted thyme reveals the aromas of Mediterranean cuisine. Lasagna is perfect for family dinners or festive gatherings – its layers soak up flavors, and the appetizing golden crust makes each serving a true culinary delight.

Energy value per serving

• Calories: 602
• Proteins: 29.2g
• Fats: 33.1g
• Carbohydrates: 48.5g

Ingredients

• Ready-made dry lasagne sheets: 68 g
• Parmesan cheese: 40 g
• Ricotta cheese: 125 g
• Fresh spinach leaves: 200 g
• Cherry tomatoes: 300 g
• Garlic: 1 pc
• Shallots: 2 g
• Capers: 16 g
• Thyme: 3 g
• Milk: 200 ml
• Butter: 10 g
• Wheat flour: 12 g
• Olive oil: 15 ml
• Mozzarella Cheese for Pizza: 25 g

Cooking steps

1. Cut the cherry tomatoes in half, place them cut side up on a baking sheet, sprinkle with thyme leaves, and bake at 180 degrees for 15 minutes.

   Required ingredients:

   • Cherry tomatoes: 300 g
   • Thyme: 3 g

2. Boil the lasagna sheets in boiling water for 3 minutes, cool them in a bowl of cold water, remove and dry with a towel.

   Required ingredients:

   • Ready-made dry lasagne sheets: 68 g

3. Chop the shallots and garlic into small cubes and sauté in olive oil for 2 minutes until the onion is translucent, then set aside.

   Required ingredients:

   • Shallots: 2 g
   • Garlic: 1 piece
   • Olive oil: 15 ml

4. Sauté spinach in olive oil over high heat for 2 minutes, drain the liquid, and mix with sautéed onion and garlic.

   Required ingredients:

   • Fresh spinach leaves: 200 g
   • Olive oil: 15 ml

5. In a saucepan, melt the butter and sauté the flour over medium heat for 20 seconds; add milk, bring to a boil while stirring constantly; remove from heat, stir in grated mozzarella and half of the grated parmesan, season with salt, pepper, add finely chopped capers, and mix until smooth.

   Required ingredients:

   • Butter: 10 g
   • Wheat flour: 12 g
   • Milk: 200 ml
   • Mozzarella Cheese for Pizza: 25 g
   • Parmesan cheese: 40 g
   • Capers: 16 g

6. Spread 2 tablespoons of sauce on the bottom of the dish, place a layer of lasagna on top, then add 1/3 of the tomatoes, spinach, and ricotta, pour in 2 tablespoons of sauce and continue layering until the last sheet.

   Required ingredients:

   • Cherry tomatoes: 300 g
   • Fresh spinach leaves: 200 g
   • Ricotta cheese: 125 g

7. Spread the remaining sauce over the top of the lasagna, sprinkle with parmesan, and bake for 20 minutes; let cool for 10 minutes and serve.

   Required ingredients:

   • Parmesan cheese: 40 g