Updated: Oct 25, 2020
Cooking time: 60 Minutes: Serves 6
900 grams of Spinach
250 grams Ricotta Cheese
75 ml Double Cream
2 tbsp Extra Virgin Olive Oil
2 tbsp Butter
½ tsp Nutmeg Powder
¾ tsp Black Pepper Powder
250 grams Cheddar Cheese
¼ cup Parmigiano-Reggiano Grated + for topping
14 Dry Lasagne Sheets
400 grams Spicy Tomato Pasta Sauce
Salt to taste
Chop the spinach and keep aside.
In a large pan heat the oil and butter keeping the heat high, add the chopped spinach and cook it for 3-4 minutes to allow it to cook, then strain the spinach in a sieve and remove the access water, let it cool to room temperature.
Stir in the ricotta cheeses, double cream, parmigiano-reggiano, nutmeg powder, black pepper and salt, set aside.
In a large pan of boiling water, add some olive oil and salt, drop 3 or 4 sheets at a time depending on how it fits in the dish.
Grease a rectangular ovenproof dish to assemble the lasagna, spoon a thin layer of the red sauce, then place the lasagne sheets, then spoon over the filling and grate some parmigiano-reggiano and cheddar cheese.
Continue making 3 layers in this way.
Finish with a layer of pasta topped with the tomato sauce and and grate some parmigiano-reggiano and cheddar cheese.
Preheat the oven to 180°C, gas mark 5. Bake for 40 minutes, or till golden.
Serve the lasagne with garlic bread or mixed leaf salad.
NB: I always boil the per-cook lasagne sheets till soft and bendy in boiling water, then bake them so that they have cooked when baked.