Vegetables Recipes - Ricotta and Spinach Lasagne

Ingredients                                                                  

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 30 ml/2 tbsp olive oil

• 225 g/8 oz frozen leaf spinach

• 5 ml/1 tsp dried oregano

• Salt and freshly ground black pepper

• A pinch of grated nutmeg

• 100 g/4 oz Cheddar cheese, grated

• 350 g/12 oz/1 1/2 cups Ricotta cheese

• A knob of butter for greasing

• 6-8 sheets no-need-to-precook lasagne

• 150 ml/2/3 cup single (light) cream

• 1 egg

• A little grated Parmesan cheese

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Method:

1. Fry (sauté) the onion and garlic in half the oil for 2 minutes, stirring. Add the spinach and cook until thawed.

2. Stir in the oregano, salt and pepper and the nutmeg. Boil rapidly until all the moisture has evaporated. Remove from the heat and cool slightly.

3. Stir half the Cheddar into the Ricotta and stir into the spinach mixture. Put a thin layer of the spinach mixture into the base of a greased ovenproof dish.

4. Top with a layer of lasagne. Continue layering, finishing with a layer of pasta. Beat the cream and egg together with a little salt and pepper.

5. Stir in the remaining Cheddar. Spoon on top of the pasta and sprinkle with Parmesan.

6. Cook in a moderately hot oven at 190°C/375°F/gas mark 5 for about 35­40 minutes until the pasta is cooked through and the top is golden brown.