Spinach and Ricotta Lasagne | Recipe

For the tomato sauce, put the tins of peeled tomatoes in a pot. Peel and halve the onion and garlic, dice finely, and add to the pot. Add the olive oil and Italian Allrounder and cook on a low heat for 40 minutes. Press through a fine sieve and season with salt.

For the spinach layer, start by washing the spinach and spin dry. Peel, halve and finely dice the onion. Peel and finely chop the garlic. Heat the olive oil in a high-sided saucepan and fry the garlic and onion over a medium heat for 3 minutes. Add the spinach and continue stir-frying until the spinach has wilted. Then remove 10 tablespoons of spinach and set aside. Add the ricotta and cream to the pan and season with salt. Blend to a smooth cream with a hand blender.

Preheat the oven to 200°C.

Spread some tomato sauce on the bottom of a baking dish and put the first layer of lasagne sheets on top. Top with the spinach cream, tomato sauce, sautéed spinach and a little grated Parmesan. Continue in this way until all the ingredients are used up. The last layer should be the spinach cream. Cut the mozzarella into chunks and spread over the lasagne. Top with the remaining Parmesan and bake in the oven for 50 minutes until golden brown.