This Spinach & Ricotta lasagna dish uses passata as the sauce because it's not too heavy and saves prep time, but still makes for a tasty dish. You will need a large oven proof dish or use 2 smaller ones. I used to do this as a canelloni, but found that a lasagna is much quicker to prepare!
Course: Main Course
Season: All, Autumn, Spring, Summer, Winter
2tbspolive oilorganic, fairtrade
2onionsorganic, peeled, chopped
2cloves garlicorganic, peeled, crushed
1lemonsorganic, fairtrade, zested and juiced
500glow fat ricotta cheeseorganic or use mascarpone
Add the olive oil to the pan and fry the onion over a medium heat until soft. Add the garlic together with the spinach and nutmeg and cook for about 2 minutes.
Add in the ricotta cheese with the lemon zest, juice and half the parmesan. Season with black pepper
Spread half the passata on the bottom of an oven proof dish. Place a layer of lasagna sheets on top. Add a layer of the spinach and ricotta mixture, cover with another layer of lasagna sheets and repeat until all the mixture is used up. Add a final layer of lasagna sheets.
Pour the remainder of the passata over the top and sprinkle with the rest of the cheese. If you are using 2 trays, you may need more cheese.
Bake in the oven for 25 - 30 minutes until the sauce is bubbling and the cheese is golden.
Serve with the green salad.
Not all eating at the same time or in a hurry?This dish can be prepared in advance and kept in the fridge for 24 hours or cooked and then re-heated when ready.[nutrition-label]