This Spinach & Ricotta lasagne dish uses passata as the sauce because it's not too heavy and saves prep time, but still makes for a tasty dish. You will need a large square or rectangular oven proof dish.
Course: Main Course
Season: All, Autumn, Spring, Summer, Winter
2tablespoonolive oilorganic, fairtrade
2onionsorganic, peeled, chopped
2cloves garlicorganic, peeled, crushed
1lemonsorganic, fairtrade, zested and juiced
500glow fat ricotta cheeseorganic or use mascarpone
Pre-heat the oven to 200°C/400°F/gas mark 6. Add the olive oil to the pan and fry the onion over a medium heat until soft. Add the garlic together with the spinach and nutmeg and cook for about 2 minutes.
Add in the ricotta cheese with the lemon zest, juice and half the parmesan. Season with black pepper
Spread half the passata on the bottom of an oven proof dish. Place a layer of lasagne sheets on top. Add a layer of the spinach and ricotta mixture, cover with another layer of lasagne sheets and repeat until all the mixture is used up. Add a final layer of lasagne sheets.
Pour the remainder of the passata over the top and sprinkle with the rest of the cheese. If you are using a larger dish, you may need more cheese.
Bake in the oven for 25 - 30 minutes until the sauce is bubbling and the cheese is golden. Serve with the green salad.
This dish can be prepared in advance and kept in the fridge for 24 hours or cooked and then re-heated when ready.You can replace the ricotta cheese with mascapone or a simple soft cream cheese.To re-heat, cover your lasagne with foil and re-heat in the oven at 190°C / 375°F/ gas mark 5 for 20 - 30 minutes for a defrosted lasagne. The lasagne should be piping hot before serving. To check this, place a fork in the middle for a few seconds. If the fork is hot, the lasagne is also hot in the middle.