No-bake spinach and ricotta lasagna

Step 1/7

• 50 g pine nuts

• small frying pan
• cooking spoon

Roast the pine nuts in a pan until golden.

Step 2/7

• 250 g ricotta
• ½ tsp thyme
• ½ tsp rosemary
• 1 orange
• 1 lemon
• 20 g honey
• salt
• pepper

• zester
• large bowl
• cooking spoon

Mix the roasted pine nuts with ricotta, freshly chopped thyme and rosemary, the zest of one orange and lemon, honey, and salt and pepper.

Step 3/7

• 4 lasagna sheets
• salt

• large sauce pan
• strainer
• cooking spoon

Cook lasagna sheets in salted boiling water, according to the package instructions, until al dente. Stir occasionally to prevent the sheets from sticking to each other. Drain and halve when done.

Step 4/7

• 2 shallots
• 1 clove garlic
• 8 cherry tomatoes

• knife
• chopping board

In the meantime, finely dice shallots and garlic. Halve cherry tomatoes.

Step 5/7

• 250 g baby spinach
• vegetable oil for frying

• large frying pan
• cooking spoon

Sauté shallots, garlic, cherry tomatoes, and spinach in a frying pan with some vegetable oil.

Step 6/7

Now layer the lasagne with all components. First, put the ricotta on a plate and place the vegetables on top.

Step 7/7

Next, place a halved lasagne sheet on top. Press down slightly and repeat the process as often as required. For a decorative effect, finish with vegetables on the very top.

Enjoy your meal!