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Spinach and Ricotta Pasta Dura Lasagne



  • 1.

    Splash oil into a frying pan and heat. Fry the onions and garlic until just softened then drop in the spinach with a splash of white wine then place on a lid, cook for 3 minutes then turn off the heat and take the lid off.

  • 2.

    Once the spinach has cooled mix in all the cheeses (except bocconcini) and the cream until they are combined.

  • 3.

    Place a layer of pasta dura slices in the bottom of your baking tray, top with a layer of cheesy spinach followed by another layer of pasta dura, continue this process until your baking tray is full then drizzle with olive oil and top with a layer of torn bocconcini. Season with cracked pepper.

  • 4.

    Cover with foil and bake in an oven set to 200C for 15-20 minutes.


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Andrew Graham

Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Spinach and Ricotta Pasta Dura Lasagne.


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