Spinach, Tomato & Ricotta Lasagne
Serves: 4
Preparation: 20 minutes
Cooking Time: 45 minutes
Ingredients
- Olive oil spray
- 2 red onions; finely chopped
- 2 garlic cloves; crushed
- 2 celery sticks; finely chopped
- 2 carrots; finely chopped
- 1tbsp fthyme
- 3 x 410g cans chopped tomatoes
- 1tbsp brown sugar
- 675g The Co-operative chopped spinach
- 200g ricotta cheese
- 25g The Co-operative grated cheddar cheese
- 100g The Co-operative golden breadcrumbs
- ¼ tsp nutmeg
- 9 sheets dried egg lasagne
- 4tbsp The Co-operative fresh basil leaves
- 1tbsp olive oil; for drizzling
Method
- Preheat the oven to 180ºC/gas mark 4. Spray a little oil in a large pan. Add the onion, garlic, celery and carrot, then cook for 5 mins until soft.
- Add the thyme, tomatoes and brown sugar, and continue to cook for 10 mins until sauce is slightly reduced and thickened.
- Meanwhile, in batches, put the spinach in a colander in the sink and pour boiling water over to wilt. Leave to cool before squeezing to remove the excess moisture (pile in the centre of a clean tea towel, twist and squeeze). Tip the spinach into a bowl and mix with the ricotta and cheddar cheeses and three-quarters of the breadcrumbs and the nutmeg.
- Take a 20 x 25cm baking dish, spread a layer of spinach mixture on the bottom, put 3 sheets of lasagne on top, then add another layer of spinach. Continue layering until all the spinach mixture and lasagne sheets have been used up.
- Pour the tomato sauce over, tear the basil and scatter it over the top with the remaining breadcrumbs. Drizzle with olive oil and bake for 30 mins until golden, then serve immediately.
