Lasagne makes such a great one-pot supper – something you can bring to the table, serve up and keep everyone happy with. My friends purr with pleasure when they see this. You do need to make the delish tomato sauce but if you have a batch ready in the freezer you can put this together in no time. If you’re making this for vegetarians, check that the cheese you’re using is suitable.
Prep 25 minutes
Cooking 35 minutes
492 calories per serving
500g spinach, washed
50g vegetarian Parmesan-style cheese, finely grated
grating of nutmeg
1 litre tomato sauce
9 sheets of wholemeal or green lasagne
small bunch of basil leaves
2 x 125g mozzarella balls
1. Preheat the oven to 200C/fan 180C/gas 6.
2. Put the spinach in a large saucepan and cook it until it has completely collapsed. You won’t need to add any extra water to it if it is still wet from washing. Drain the spinach well and when it is cool enough to handle, squeeze out as much of the excess liquid as you can, then chop it finely.
3. Put the spinach in a bowl and add the ricotta, half the grated cheese and a good grating of nutmeg, then season well with salt and pepper. Divide the mixture into 3 portions.
4. To assemble the lasagne, spread a quarter of the tomato sauce over the base of an ovenproof dish and top with 3 sheets of lasagne. Take a portion of spinach and ricotta and dot teaspoonfuls all over the lasagne sheets. Add a few basil leaves, then cover with the next quarter of tomato sauce and top with another 3 lasagne sheets. Repeat, adding another layer of spinach and ricotta, basil leaves, tomato sauce and lasagne. Spread the remaining tomato sauce on top, followed by more basil, then dot the last of the ricotta and spinach and basil leaves on top. Break up the mozzarella balls and arrange the pieces around the ricotta so all the sauce is covered. Sprinkle over the remaining grated cheese.
5. Bake the lasagne in the preheated oven for 30 minutes until the pasta has softened and the top is well browned and bubbling.
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