Spinach Lasagna with Pea and Ricotta Filling

Name: Spinach Lasagna with Pea and Ricotta Filling
Yield: 10
Ingredients: 500g of chopped spinach, cut into strips; 1 1/2 cups of milk; 1/4 cup of fresh parsley, chopped; 800g of fresh ricotta cheese; 3 cups of fresh or frozen peas (450g), drained; 3/4 cup of grated Parmesan cheese; 2 large eggs; 1 teaspoon of salt; Olive oil for brushing; 500g of pre-cooked lasagna noodles; 350g of shredded mozzarella

1
500g of chopped spinach, cut into strips
2
1 1/2 cups of milk
3
1/4 cup of fresh parsley, chopped
4
800g of fresh ricotta cheese
5
3 cups of fresh or frozen peas (450g), drained
6
3/4 cup of grated Parmesan cheese
7
2 large eggs
8
1 teaspoon of salt
9
Olive oil for brushing
10
500g of pre-cooked lasagna noodles
11
350g of shredded mozzarella

Ingredients

1
500g of chopped spinach, cut into strips
2
1 1/2 cups of milk
3
1/4 cup of fresh parsley, chopped
4
800g of fresh ricotta cheese
5
3 cups of fresh or frozen peas (450g), drained
6
3/4 cup of grated Parmesan cheese
7
2 large eggs
8
1 teaspoon of salt
9
Olive oil for brushing
10
500g of pre-cooked lasagna noodles
11
350g of shredded mozzarella

Directions

1
In a bowl, combine the spinach with 1/2 cup of milk and parsley. Reserve
2
In a blender, blend the remaining milk with ricotta cheese, peas (reserve 1/4 cup for decorating), Parmesan cheese, eggs, and salt
3
Spread 1 cup of this filling in the bottom of a 23x33 cm baking dish, brushed with olive oil
4
Alternate layers of lasagna noodles, spinach strips, pea and ricotta filling, and mozzarella, ending with mozzarella
5
Decorate with whole peas and cover with aluminum foil
6
Bake in a preheated oven at 200°C for 30 minutes
7
Remove the foil and let the top layer golden brown
8
Let it rest for 15 minutes before serving.