Spinach & Ricotta Lasagna
Ingredients
800g fresh ricotta
250g baby spinach
1 tsp nutmeg
Salt & pepper
100g parmesan cheese
Packet of fresh lasagna sheets
100g light test cheddar cheese
For the salsa
6 fresh large tomatoes, diced
1 x 750g muttipomdoroau passata
1 tsp sugar
Large bunch of basil leaves
3 garlic cloves, minced
Method
Preheat oven to 180 degrees.
In a large saucepan aff the tomato salsa ingredients with an additional 2 cups of water. Bring to the boil, then simmer on low heat for 1 hour or until sauce thickens.
If you notice the salsa becoming too thick add a touch more water. Season to taste.
Meanwhile, in a large bowl add baby spinach, boiling water on top. Allow spinach to soften. Then drain, squeeze excess amounts of liquid out and chop finely.
In a bowl mix the ricotta, spinach, nutmeg, salt and pepper.
Line a baking dish with baking paper, add a small amount of tomato salsa followed by lasagna sheets, ricotta, salsa and repeat.
On the last layer add salsa, parmesan cheese and tasty cheese.
Cook in oven at 180 degrees for 40-45 minutes or until cheese has melted. Allow to cool before cutting and serving!