Spinach and ricotta lasagne

Makes 2-3 serves.

Equipment

• Small baking tray

• Chux or a sieve (for squeezing spinach)

• Bowl

• Jug

• Spoon or spatula

• Measuring spoon

• Scale

• Alfoil

Ingredients

• Spray oil
• 250g frozen spinach, thawed
• 350g ricotta cheese
• 1 egg
• 40g (1/3 cup) parmesan cheese, grated or shaved
• 375g passata (bottled tomato pasta sauce)
• 40 g (2 tablespoons) basil testo
• 3 dried instant lasagne sheets
• 50g (1/2 cup) grated mozzarella or cheddar cheese
• Salt and pepper

Spray baking tray well with spray oil.

Squeeze spinach hard through clean Chux or seive until no water comes out, place in large bowl.  Add ricotta, eggs and half the parmesan, season, mix well.

Combine passata and pesto in a jug, mix, season.  Pour a little into the baking tray and spread over base – you want enough to lightly cover the base.

Place a lasagne sheet on top, breaking to fit.

Spread one third of the spinach mix over the lasagne sheet and spread, top with one third of the tomato sauce.

Repeat layering, finishing with sauce.

Sprinkle with grated cheese and remaining parmesan.

Spray oil on one side of alfoil.  Cover lasagne with oiled alfoil.

Write on top:  Bake 1 hour at 180 degrees (preheat oven 10 mins and remove foil first) – check at 50 mins

Note:  You can add different types of cheese in with the ricotta – blue cheese is delicious.  Or add a bit of chopped fried bacon or very well cooked finely chopped mushroom.  You can also make this in a slow cooker – double the recipe, assemble it straight into the slow cooker base, and cook covered on low for 4 hours.