Spinach & Ricotta Lasagna Bake
Oven-ready lasagne sheets layered with spinach, ricotta, mozzarella and tomato sauce, baked in the Combi pan.
- 28 min start to finish
- Serves 8
- Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1
Set your Combi
SwitchAir Fry/HobAir Fry/Stovetop
- Bake185°C365°F18min
Start to finish28 min10 min prep + 18 min cooking
You'll need
- 750 g3¼ cups1¾ lb ricotta
- 250 g2¼ cups9 oz mozzarella, grated and divided
- 175 g1¾ cups6 oz Parmesan, grated and divided
- 1 large egg
- 375 g13 oz frozen chopped spinach, defrosted and squeezed dry
- ¼ tsp nutmeg
- 1 tbsp sea salt
- 1 tbsp black pepper
- Non-stick spray
- 680 g1½ lb tomato pasta sauce, divided
- About 12 oven-ready lasagna sheets
Method
- Mix ricotta, 200 g1¾ cups7 oz mozzarella, 125 g1¼ cups4½ oz Parmesan, egg, spinach, nutmeg, salt and pepper.
- Spray Combi Pan. Layer ¼ sauce, 3 lasagna sheets, ¼ sauce and ½ cheese mixture; repeat once.
Our tip When you repeat, start from the sheets: the first quarter of sauce is only for the bottom of the pan. That keeps the last quarter for the top, where bare pasta dries out and stays hard.
- Finish with 3 lasagna sheets, remaining sauce, mozzarella and Parmesan. Six layers total.
- Slide pan into Level 1. Select BAKE, 185°C365°F, .
Our tip Push a knife into the middle: it should slide through the pasta easily, with the sauce bubbling at the edges. If the sheets still resist, it needs longer.
- Cool before cutting.
Source: Spinach & Ricotta Lasagna Bake by Lovely Eduardo, SharkNinja Singapore
From Combi Recipes: https://combirecipes.com/recipes/sharkninja-sg--spinach-ricotta-lasagna-bake/
