Tomato, Spinach and Ricotta Lasagne
Tomato, spinach and ricotta are classic flavourings to accompany pasta but they are normally used to create cannelloni. This is an alternative and easier dish!
- 8 sheets of lasagne
- 25g cheddar cheese, reduced-fat
- 1 tbsp vegetarian hardstyle cheese, grated
- 1 tbsp olive oil
- 1 onion, chopped finely
- 2 garlic cloves, crushed
- 2x 400g tins tomatoes, chopped
- 1 tbsp tomato puree
- 1/2 tsp basil, dried
- 1/2 tsp sugar
- 150ml vegetable stock
- 450g spinach, frozen
- 250g tub ricotta cheese
- 1/2 tsp nutmeg, ground
- freshly ground black pepper
- Make the tomato sauce. Heat the olive oil in a large pan and gently cook the onion and garlic until softened.
- Add the chopped tomatoes, tomato puree, basil, sugar and stock. Bring the mixture up to the boil, then reduce the heat and simmer for 20 -25 mins until the sauce has slightly thickened.
- Defrost the spinach and remove as much excess water as possible.
- Place in a bowl and mix in the ricotta, nutmeg and a good grinding of black pepper.
- Pour half the tomato sauce into an ovenproof dish, about 20 x 28 cms.
- Place a layer of 4 sheets of lasagne over the sauce then spread with spinach and ricotta mix and the last 4 sheets of lasagne.
- Cover with the remaining tomato sauce, sprinkle with vegetarian Cheddar and vegetarian hard style cheese.
- Bake in the oven; Gas Mark 5, 190C for 25 -30 mins until the cheese on the top is melted and lightly browned and the lasagne is heated through.
- Serve immediately with a salad accompaniment.
You can use ready to cook dried sheets of lasagne but fresh lasagne possibly gives a better result!