Gluten Free Spinach and Ricotta Lasagna

A Tasty Gluten Free Spinach and Ricotta Lasagna recipe with Fior Di Vita Light Shredded Mozzarella

 

Preparation time: approx. 35 min

Cooking time: 50 minutes

Effort: Average

 

Ingredients for 4 people:
  • Fior Di Vita Light Shredded Mozzarella
  • 6 Gluten-free lasagna sheets
  • 500g Fresh Baby Spinach
  • 500g Ricotta Cheese
  • Italian herb mix
  • 4 Cloves garlic
  • 400g Crushed Tomatoes
  • Salt and Pepper
  • 2 tbsp Olive Oil
  • 2 Eggs

 

Products used:

Fior Di Vita Light Shredded Mozzarella

Preparation:
  1. Preheat oven to 180°C. Peel and crush garlic. Heat olive oil in a saucepan over medium heat. Add spinach and cook, stirring for 5 minutes or until the spinach leaves have wilted down. Stir through garlic. Remove from heat, and using a pair of kitchen scissors chop the spinach roughly.
  2. Place ricotta in a large bowl and break up using a spoon. Add eggs, Italian herb mix, pepper and salt. Add wilted spinach and mix well. Set aside.
  3. Spread 3 tablespoons of tomato sauce over a lined baking dish. Place a layer of lasagna sheets over the top and spread with half of the spinach and ricotta mixture. Top with another layer of lasagna sheets.
  4. Spread the next layer with half of the leftover tomato sauce. Top with spinach and ricotta mixture, spreading it to the edges. Top with the remaining lasagna sheets.
  5. Spread the rest of the tomato sauce over the lasagna sheets and sprinkle with Fior Di Vita Light Shredded Mozzarella.
  6. Bake for 40-45 minutes or until the top is golden brown and the pasta is cooked through.