This time of year it is a race to use my spinach from the garden up – the more I cut it, the more it grows! This lasagne recipe uses a few cheats so that it only takes about half and hour to put together, and half an hour to cook.
As there is no white sauce, it is also lighter and more suited to the summer months (and less calories too, as if this blog worries too much about that!)
Fresh spinach – plenty! about two bunches worth if you buy it from the market
1 large jar of fresh tomato tomato sauce
1 tub of ricotta cheese
1 mozzerella ball
About 10 sheets of dried spinach lasagne (or plain if you prefer)
Fresh basil leaves (optional)
Pinch of grated nutmeg, salt, pepper
Heat your spinach in a pan with a little water, or steam it if you have the pan, until soft. Drain, chop and season with nutmeg, salt and pepper, and stir in your ricotta cheese.
Step 2 – Layer the lasagne
Spoon some of the tomato sauce into a large dish. Add a layer of pasta, then half of the spinach mix, then some more tomato source, then another layer of pasta and the rest of the spinach mix. Finish with a layer of pasta, and the rest of the tomato sauce. Cover with mozzerlla and basil leaves.
- Cook for about 30 mins at 180 degrees, until bubbling on top.