Happy Easter everybody, we are not having what I consider to be a traditional Easter dinner today but it is roasted and with a Spanish influence. No doubt we’ll still enjoy it. Check out what else we enjoyed this week. All meals were homemade and enjoyed by most of us (I can’t say all this week!).
Monday: Chicken, broccoli, mushroom bake served with pasta
Tuesday: Spinach and ricotta lasagne with hot bread rolls (recipe below)
Wednesday: Salmon and vegetable fish pie
Thursday: Leftover spinach and ricotta lasagne
Friday: Homemade pizza, chicken wings and salad
Saturday: Leftover fish pie
Sunday: Roasted chicken, chorizo, potatoes and red onion with steamed veg and home-made crusty bread
Recipe of the Week: Spinach and Ricotta Lasagne with hot Bread Rolls
For some reason my local supermarket didn’t have any cannelloni this week so I opted for lasagne sheets instead. Usually the cannelloni version is a firm favourite with the girls but for some reason this week Little A was not keen on the lasagne – probably as she expected it to be a meat lasagne. This dish makes enough for 2 adults, 2 small children and a baby over 2 nights (with a salad or bread rolls added in).
Box of lasagne sheets
500g frozen spinach, thawed and liquid squeezed out
500g ricotta (I bought this from the deli which tends to be drier than the tub version – take this into consideration when you add the other ingredients)
2 cloves garlic, crushed
50ml sour cream
mozzarella to cover the top
oven baked bread rolls (I was lazy and bought them in the shops)
- Preheat the oven to 180C
- In a bowl mix the ricotta, eggs, garlic and sour cream
- Spread some passata over the bottom of an ovenproof dish
- Put one layer of lasagne sheets on top of the passata
- Spread a quarter of the ricotta mixture over the lasagne sheets and top with a third of the spinach
- Spoon over more passata and top with lasagne sheets
- Do steps 5 and 6 twice more
- Spread the final quarter of the ricotta over the lasagne and top with the remainder of the passata
- Push the lasagne sheets down so the sauce comes up around the sides to stop it drying out
- Cover with foil and bake for 35 minutes
- Remove the foil and cover the top with grated mozzarella (yes we eat a lot of cheese!)
- Bake for another 20 minutes
- Remove from the oven and stand for 10 minutes before serving
- While the lasagne is standing cook the bread rolls as per the instructions
ENJOY and Happy Easter!
Let me know what you enjoy for dinner in the comments below.