Lasagnette with tomato, spinach and ricotta

Name: lasagnette with tomato, spinach and ricotta
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 2 toe garlic; 8 el traditional olive oil; 400 g tomato cubes look; 1 tl granulated sugar; 30 g fresh basil container of 15 g; 2 el pine nuts; 300 g fresh spinach; 250 g Cherry tomatoes tray; 250 g fresh lasagne sheets coolers; 250 g ricotta tray

Pasta dish with tomato sauce, spinach and ricotta cheese.

Ingredients

Kitchen Stuff

1 mortar

Directions

Chop the onion and cut the garlic into slices.
Heat the oil in a frying pan and fry the onion for 5 minutes. Fry the garlic for 2 minutes.
Add the tomatoes and bring to the boil. Season with the sugar, pepper and salt.
Let the tomato sauce with the lid on the pan cook for 30 minutes on low heat.
Rub the rest of the garlic with the pine nuts in the mortar until smooth. Add the basil leaves and rub until puree.
Spoon the basil mixture in a bowl and add the rest of the oil. Stir until pesto. Season with salt and pepper.
Add the spinach in parts to the tomato sauce and let it shrink.
Halve the cherry tomatoes and add to the sauce.
Cut the lasagne sheets in length into 4 ribbons.
Cook the pasta in 4 minutes until al dente. Stir with a ladle. Drain.
Spoon the pasta with the tomato spinach sauce. Divide the plates and garnish with some pesto and ricotta.
Bon appétit! .