Spinach & Ricotta Lasagna Bake
8
10 minutes
18 minutes
Italian
Ninja Combi SFP701SM
Ingredients
- 750g ricotta
- 250g mozzarella, grated and divided
- 175g Parmesan, grated and divided
- 1 large egg
- 375g frozen chopped spinach, defrosted and squeezed dry
- ¼ tsp nutmeg
- 1 tbsp sea salt
- 1 tbsp black pepper
- Non-stick spray
- 680g tomato pasta sauce, divided
- About 12 oven-ready lasagna sheets
- Ninja Combi SFP701SM
Directions
Mix ricotta, 200g mozzarella, 125g Parmesan, egg, spinach, nutmeg, salt and pepper.
Spray Combi Pan. Layer ¼ sauce, 3 lasagna sheets, ¼ sauce and ½ cheese mixture; repeat once.
Finish with 3 lasagna sheets, remaining sauce, mozzarella and Parmesan. Six layers total.
Slide pan into Level 1. Select BAKE, 185°C, 18 min.
Cool 5 min before cutting.
