Updated: May 4
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 ¼ cup Parmesan Cheese Grated 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 excess water.
Stir in the cheeses, nutmeg powder, black pepper and salt, set aside and cool.
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 dish, spoon a little of the red sauce, cover with a layer of lasagne sheets, then spoon over the spinach filling and grate some parmesan cheese.
Continue making a layer in this way.
Finish with a layer of pasta topped with the tamato sauce and more Parmesan 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.