Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Baked spinach and ricotta pancakes
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 large onion, halved and sliced butter
- 1 clove garlic, crushed
- 1 bag spinach, washed
- 1 × 250g tub ricotta
- 1 lemon, zested
- 50g parmesan, grated
- 8 (look for ones without added sugar) ready-made pancakes
- 350g jar tomato pasta sauce, good quality
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Cook the onions in a knob of butter in a large pan, until soft, caramelised and dark golden. Add the garlic and spinach and cook until the spinach is completely wilted. Cool.
- STEP 2
Mix in the ricotta, lemon zest and half the parmesan and season. Divide between 8 pancakes and roll each one up to make an evenly filled tube.
- STEP 3
Spread ⅓ of the sauce on the bottom of a baking dish. Sit the pancakes side by side in the dish (like cannelloni). Pour the rest of the sauce over. Sprinkle over the rest of the parmesan. Bake for 25-30 minutes until bubbling and the cheese is golden.
