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Spinach and ricotta lasagne

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Spinach and ricotta lasagne

Packed with greens, this is a lighter, fresher take on a classic lasagne. Using frozen spinach and swapping bechamel sauce for ricotta makes this version quick and easy to prep, too.

Ingredients

For the tomato sauce

For the spinach and ricotta filling

To assemble

Method

  1. To make the tomato sauce, heat the oil in a frying pan over a medium heat and fry the onion for 8 minutes. Add the garlic and continue to cook for 2 minutes. Stir in the tomatoes, oregano and sugar and season with salt and pepper. Continue to cook for 5 minutes then remove from the heat.

  2. Meanwhile, to make the filling, mix the spinach, ricotta, mascarpone, pesto and nutmeg together in a bowl and season with plenty of salt and pepper. Set aside.

  3. Preheat the oven to 200C/180C Fan/Gas 6. To assemble the lasagne, lightly grease a 20x30x5cm/8x12x2in ovenproof dish. Spoon a third of the tomato sauce into the base then dollop over a quarter of the ricotta mixture. Swirl it through to create an even layer.

  4. Layer over 4 lasagne sheets, breaking them to fit snugly and cover the sauce. Repeat with another third of the tomato sauce, a further quarter of the ricotta mixture and a layer of lasagne sheets. Repeat again so the lasagna sheets are on top and there is still a quarter of ricotta mixture left.

  5. Gently mix the cream into the remaining ricotta mixture and spread this over the top layer of pasta. Sprinkle with the hard cheese and bake for 40-50 minutes. Serve immediately with salad, if preferred.