FoodCoop Recipes
Spinach, Tomato & Ricotta Lasagne
Prep
20 minutes
Cook
45 minutes
Serves
4
Ingredients
Olive oil spray
2 red onions; finely chopped
2 garlic cloves; crushed
2 celery sticks; finely chopped
2 carrots; finely chopped
1tbsp fthyme
3 x 410g cans chopped tomatoes
1tbsp brown sugar
675g The Co-operative chopped spinach
200g ricotta cheese
25g The Co-operative grated cheddar cheese
100g The Co-operative golden breadcrumbs
¼ tsp nutmeg
9 sheets dried egg lasagne
4tbsp The Co-operative fresh basil leaves
1tbsp olive oil; for drizzling
Method
Preheat the oven to 180ºC/gas mark 4. Spray a little oil in a large pan. Add the onion, garlic, celery and carrot, then cook for 5 mins until soft.
Add the thyme, tomatoes and brown sugar, and continue to cook for 10 mins until sauce is slightly reduced and thickened.
Meanwhile, in batches, put the spinach in a colander in the sink and pour boiling water over to wilt. Leave to cool before squeezing to remove the excess moisture (pile in the centre of a clean tea towel, twist and squeeze). Tip the spinach into a bowl and mix with the ricotta and cheddar cheeses and three-quarters of the breadcrumbs and the nutmeg.
Take a 20 x 25cm baking dish, spread a layer of spinach mixture on the bottom, put 3 sheets of lasagne on top, then add another layer of spinach. Continue layering until all the spinach mixture and lasagne sheets have been used up.
Pour the tomato sauce over, tear the basil and scatter it over the top with the remaining breadcrumbs. Drizzle with olive oil and bake for 30 mins until golden, then serve immediately.
