Davina McCall's spinach and ricotta lasagne recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Davina McCall’ s spinach and ricotta lasagne recipe By You Magazine - February 16, 2018 Lasagne makes such a great one-pot supper – something you can bring to the table, serve up and keep everyone happy with. My friends purr with pleasure when they see this. You do need to make the delish tomato sauce but if you have a batch ready in the freezer you can put this together in no time. If you’re making this for vegetarians, check that the cheese you’re using is suitable. Elisabeth Hoff SERVES 6 Prep 25 minutes Cooking 35 minutes VEGETARIAN 492 calories per serving 500g spinach, washed 250g ricotta 50g vegetarian Parmesan-style cheese, finely grated grating of nutmeg 1 litre tomato sauce 9 sheets of wholemeal or green lasagne small bunch of basil leaves 2 x 125g mozzarella balls 1. Preheat the oven to 200C/fan 180C/gas 6. 2. Put the spinach in a large saucepan and cook it until it has completely collapsed. You won’t need to add any extra water to it if it is still wet from washing. Drain the spinach well and when it is cool enough to handle, squeeze out as much of the excess liquid as you can, then chop it finely. 3. Put the spinach in a bowl and add the ricotta, half the grated cheese and a good grating of nutmeg, then season well with salt and pepper. Divide the mixture into 3 portions. 4. To assemble the lasagne, spread a quarter of the tomato sauce over the base of an ovenproof dish and top with 3 sheets of lasagne. Take a portion of spinach and ricotta and dot teaspoonfuls all over the lasagne sheets. Add a few basil leaves, then cover with the next quarter of tomato sauce and top with another 3 lasagne sheets. Repeat, adding another layer of spinach and ricotta, basil leaves, tomato sauce and lasagne. Spread the remaining tomato sauce on top, followed by more basil, then dot the last of the ricotta and spinach and basil leaves on top. Break up the mozzarella balls and arrange the pieces around the ricotta so all the sauce is covered. Sprinkle over the remaining grated cheese. 5. Bake the lasagne in the preheated oven for 30 minutes until the pasta has softened and the top is well browned and bubbling. SAVE 20 PER CENT ON DAVINA’S NEW BOOK Davina’s Kitchen Favourites will be published by Seven Dials, price £20. As well as loads of nutrition advice and useful info, chapters include: breakfast and brunch; lunch on the run; family suppers; save time, save money; slow down, and puddings and bakes, plus essential basics and a 5-week plan to help you lose weight. To order a copy for £16 until 4 March, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved