Vegetarische Weihnachtsfreude: Spinat-Ricotta Lasagne à la Poppeditzje - Poppeditzje

Vegetarian Christmas joy: Spinach and ricotta lasagna à la Poppeditzje

Christmas is just around the corner, and we want to crown your feast with a main course that will not only delight your entire family's palates but also warm their hearts. In collaboration with the talented Maria Serdarusic from @mama_kocht_breifrei We proudly present our main course: the vegetarian spinach and ricotta lasagna. A feast of flavors that will perfectly complement your festive table.

Bundle offer: Get all the glasses you need at an unprecedented price!

Preparation: Spinach and Ricotta Lasagna

Vegetarische Festfreude: Spinat-Ricotta Lasagne von Poppeditzje. In einer 20x25 cm Auflaufform serviert, bietet diese festliche Hauptspeise mit Babyspinat, cremigem Ricotta und einer Karotten-Kokossuppe ein Aromenspektakel. Üppig überbacken mit Mozzarella und Parmesan, ist dieses Gericht ein festlicher Höhepunkt auf jeder Weihnachtstafel.

For 3–6 servings in a 20 × 25 cm casserole dish

Ingredients:

  • 1 glass Carrot Coconut Soup + 60 ml water
  • 100 g fresh baby spinach
  • 1 clove of garlic
  • 250 g Ricotta
  • 60 g freshly grated Parmesan cheese
  • A pinch of nutmeg
  • Lasagna sheets
  • 400 g mozzarella (2 balls)
  • Oil for the pan
  • Salt to taste

Preparation:

  1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Coarsely grate the Parmesan cheese and cut the mozzarella balls into small cubes.

  2. Thoroughly clean the baby spinach and pat it dry. Heat a pan over medium heat, add oil, and sauté the baby spinach for 1 minute.

  3. Add the ricotta, a pinch of nutmeg, half of the Parmesan cheese, and salt to the baby spinach. Mix well.

  4. Carrot and coconut soup Heat briefly in a pot with 60 ml of water.

  5. Layer the lasagna: Spread a small ladleful of soup over the baking dish. Then add the first lasagna sheets, followed by a layer of spinach and ricotta filling (half of it), and then one or two ladles of soup. Repeat this process twice.

  6. Finally, top the lasagna with mozzarella and the other half of the Parmesan cheese.

  7. Bake the lasagna for 45–50 minutes. If it starts to brown too much, reduce the heat.

Note: The lasagna will stay fresh in the refrigerator for up to 2 days and can be frozen.

This spinach and ricotta lasagna is not only a feast for the senses, but also a delicious homage to vegetarian cuisine.

Enjoy every bite and let yourself be enveloped in the joy of Christmas.

Bundle offer: Get all the glasses you need at an unprecedented price!

Written By : Maximiliane Hebborn-Ravikumaran

Leave a comment

Please note, comments need to be approved before they are published.