It’s also a great dish to make extra of as it will keep in the fridge for another day or you can freeze portions.
375g fresh lasagna sheets
Grated parmesan for the top
Box of frozen spinach
200g fresh low fat ricotta
1 garlic clove
½ onion, finely diced
30g grated parmesan
2 tbsp flat-leaf parsley, chopped
½ tsp ground nutmeg
1 bottle passata
To make the filling defrost the spinach in the microwave and squeeze out all of the excess liquid. In a frying pan cook the onion over a medium heat for 5 minutes, add garlic and continue to cook for a few more minutes until the onion is soft.
In a medium sized bowl add the spinach, onion and remaining filling ingredients and mix thoroughly.
Pour some of the passata onto the bottom of a baking dish, top with a lasagna sheet. Spread over 1/3 of the spinach filling, top with another sheet of lasagna and then a thin layer of passata, repeat until all the filling has been used. Finish with a layer of lasagna topped with a good layer of pasatta and sprinkled with parmesan. Bake for 25-30 minutes until pasta is soft and topping has crisped up.
By Georgina White – Simply Sumptuous Foods