- 750g ricotta cheese or fromage frais
- 125g Parmesan, freshly grated
- 1 large egg
- 1 litre chunky tomato pasta sauce
- 220g (12 sheets) no-precook egg lasagne
- 600g frozen chopped spinach, thawed and squeezed dry
- 250g mozzarella cheese, coarsely grated
Preparation method
Prep: 30 mins
| Cook: 55 mins
1. Preheat the oven to 180°C (gas 4). Mix together the ricotta, Parmesan and egg in a large bowl.
2. Spread 250ml of the pasta sauce over the base of a lightly oiled,
large baking dish, measuring about 23 x 33cm and about 7cm deep.
large baking dish, measuring about 23 x 33cm and about 7cm deep.
3. Arrange three of the lasagne sheets side by side in the dish. Spread
with a quarter of the ricotta mixture then top with a third of the
spinach. Repeat layering twice more with the sauce, lasagne, ricotta
mixture and spinach. Top with remaining three sheets of lasagne.
with a quarter of the ricotta mixture then top with a third of the
spinach. Repeat layering twice more with the sauce, lasagne, ricotta
mixture and spinach. Top with remaining three sheets of lasagne.
4. Spread the remaining ricotta mixture and sauce over the top, then
gently press the lasagne sheets down into the dish, so the sauce comes
up around the sides. Cover the dish with foil.
gently press the lasagne sheets down into the dish, so the sauce comes
up around the sides. Cover the dish with foil.
5. Bake for 35 minutes, then uncover, sprinkle with the mozzarella and bake for a further 20 minutes until golden and bubbling.
6. Allow to stand for 10 minutes before cutting into rectangles to serve warm.
Serves 6 – taken from allrecipes.co.uk
Crafts and Life 
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