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Spinach, Ricotta and Roast Tomato Lasagne With Sourdough Crumb

Words Dana Sims Instagram @stone_and_twine

This is a delicious vegetarian lasagne to share among family and friends, with an authentic Italian roast tomato sauce and a crunchy layer of sourdough crumb on top made with rosemary as a twist on the classic pairing of spinach and ricotta. It’s worth having a little splurge on buffalo mozzarella and fresh roma tomatoes, and using fresh lasagne sheets as opposed to instant. It will still be a crowd-pleasing lasagne, even if you prefer to rely on your pantry staples. Comfort food at its best, buon appetito!

Ingredients (serves 6-8)

400gm packet frozen chopped spinach, thawed and thoroughly strained

750gm fresh ricotta

2 cups parmesan, grated

200gm buffalo mozzarella, sliced

Sea salt for seasoning

Cracked black pepper for seasoning

1 packet fresh lasagne - use about 6 sheets (enough for 2 layers to fit a 30 x 20cm baking dish)

Roast tomato sauce

10 roma tomatoes, halved

2 tsp balsamic vinegar

1 tbs olive oil

Sea salt and ground black pepper

1 tsp white sugar

Sourdough crumb

2 cups sourdough breadcrumbs

1 tbs fresh rosemary, finely chopped

1 ½ tbs olive oil

Method

1. Defrost the frozen spinach and strain the water well by squeezing it with your hands multiple times over a strainer.

2. To roast the tomatoes for the sauce, preheat the oven to 150°C. Place the tomatoes on a lined baking tray, drizzle with the balsamic vinegar, olive oil, season with sea salt and pepper.

3. Roast for 60 minutes. Remove from the oven and set aside. In a blender, place the roast tomatoes and blitz until it resembles a thick puree. Add in the white sugar and stir. Set aside.

4. Turn up the heat on the oven to 180°C.

5. To make the sourdough crumb, heat a frypan to medium, add the olive oil, the sourdough crumb and the rosemary. Cook for 2 minutes, stirring occasionally and ensuring the crumb does not burn. Remove from the heat and set aside.

6. In a large mixing bowl, combine the spinach and ricotta, using a fork to separate the spinach and season generously with salt and pepper. Mix well until combined.

7. To assemble the lasagne, place a layer of lasagne sheets on the bottom of the baking dish. Spoon a generous layer of the spinach and ricotta mixture on top of the lasagne.

8. Pour half the tomato puree over the top of the spinach and ricotta and spread gently with the back of a spoon.

9. Sprinkle over 1 cup of the grated parmesan in an even layer.

10. Repeat another layer of lasagne sheets, spinach and ricotta mixture, tomato puree and grated parmesan.

11. Add a layer of the buffalo mozzarella slices.

12. As a final layer, gently spoon over the sourdough crumb.

13. Cook the lasagne in the oven for 50-55 minutes. The top of the lasagne should be well browned. If the sourdough crumb starts to burn a little, cover the lasagne with a sheet of foil to finish off the cooking.

14. Remove from the oven and serve hot.

Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.

We are delighted to welcome Tony to our practice. He is a specialist in sports and performance eyewear for over 30 years and can provide expert advice on cycling, skiing, diving and swimming options to optimise your vision needs. Brands include Rudy Project, Serengeti, Bolle and Maui Jim.