No-bake spinach and ricotta lasagna

No-bake spinach and ricotta lasagna

32 ratings

Ljiljana, mom and dedicated cook


„A welcoming, healthy variation of the Italian classic that doesn't require an oven.“

Difficulty

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

Ingredients

Servings:-2+
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
Metric
Imperial
  • 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

Utensils

  • zester
  • large sauce pan
  • large frying pan
  • large bowl
  • colander
  • small frying pan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Pinot Bianco, 2012
South Tirol's famous grape variety is known for its unique, fruity character. The elegant, well-rounded body and the lively and crisp aftertaste harmonize very well with the combination of spinach and ricotta.

Nutrition per serving

Cal
389
Protein
21g
Fat
15g
Carb
42g

Step 1/7

Roast the pine nuts in a pan until golden.
  • 50 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 ricotta
  • ½ tsp thyme
  • ½ tsp rosemary
  • 1 orange
  • 1 lemon
  • 20 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 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.