Spinach and ricotta lasagne
This delicious lasagne is easy to make, and full of iron thanks to the spinach.
Less than 1.5 hours
200 grams PnP lasagne pasta sheets
2 cups hot water
500 grams spinach, well rinsed, ribs removed and roughly chopped
2 tbsp PnP butter, cubed
1 tbsp garlic and herb seasoning
500 grams ricotta cheese, or chunky plain cottage cheese
250 ml PnP cream
1 large PnP egg
400 ml creamy cheese pasta sauces
125 ml pecorino cheese, grated
Preheat oven to 180°C just before you intend to bake the lasagne. Dip lasagne sheets in hot tapwater. This improves the tenderness of the pasta and reduces baking time. Spread wet sheets out on a board or cloth.
Heat a large frying pan. Add spinach and cubed butter. Cover with a lid. Cook over high heat for 2 minutes, until spinach has just wilted. Season with garlic & herb seasoning. Place spinach and liquid from pan in a food processor. Blend until roughly textured. Add ricotta cheese and cream. Set aside.
Spread one third of spinach mixture into a 30cm x 24cm ovenproof dish. Layer with one third of pasta sheets and one third of ricotta mixture. Repeat until all ingredients are used. End with a layer of pasta.
Beat egg into pasta sauce and pour over lasagne. Sprinkle with grated pecorino. Leave to rest at room temperature for 30 minutes, if time permits, before baking. This allows pasta time to soften more and layers to settle. Bake for 35-40 minutes, or until golden. If the lasagne was made in advance and refrigerated or frozen, add an extra 10 minutes cooking time.
To calculate exactly how many sheets of lasagne you’ll need, fit the sheets into the dish, multiply by three for the three layers and you’ll know how many to soak.
If using fresh pasta there’s no need to hydrate before use.