Lamb and Spinach Lasagna

Instructions

1. 1

   Preheat your oven to 180°C (356°F).

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft. Add minced garlic and cook for another minute.

3. 3

   Add the ground lamb to the skillet. Cook, breaking it up with a spoon, until browned and cooked through (about 6-8 minutes). Season with salt and black pepper.

4. 4

   Pour in the tomato passata and stir well. Simmer for 10 minutes, allowing the sauce to thicken. Adjust seasoning if needed.

5. 5

   In a separate pan, wilt the fresh spinach over medium heat for 2-3 minutes. Drain any excess liquid and roughly chop the spinach.

6. 6

   In a bowl, mix the ricotta cheese with the chopped spinach. Season lightly with salt and pepper.

7. 7

   Boil the lasagna sheets according to package instructions if using dried sheets. Drain and set aside.

8. 8

   To assemble, spread a thin layer of the lamb sauce on the bottom of a baking dish. Place 3 lasagna sheets on top. Spread half of the ricotta-spinach mixture over the sheets, then add a layer of lamb sauce. Sprinkle with a third of the mozzarella and Parmigiano Reggiano.

9. 9

   Repeat the layers: lasagna sheets, remaining ricotta-spinach mixture, lamb sauce, and another third of the cheeses.

10. 10

    Finish with the last 3 lasagna sheets, the remaining lamb sauce, and top with the rest of the mozzarella and Parmigiano Reggiano.

11. 11

    Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until golden and bubbling.

12. 12

    Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Lamb and Spinach Lasagna!