Time for another Cooks Clubs Challenge from the Taste.com.au forums!
Spinach and Ricotta Lasagna
Serves 4 – 6
Dried instant lasagna sheets or fresh ones
500g tub ricotta or cottage cheese
Bag of fresh spinach or box of frozen spinach
3 -4 spring onions
2 - 4 cloves garlic – according to taste
Ground black pepper
1 Egg (optional but tends to keep its form better, hence easier to serve)
2 tbsp grated parmesan
Tomato pasta sauce – homemade or jar
Shredded cheese – cheddar, tasty or mozzarella or a combination
In a food processor, combine the spinach, (prepared as per pack if not fresh) roughly chopped spring onions and garlic, process until combined, add the ricotta or cottage cheese, egg, parmesan and a generous grind of nutmeg, a good grind of black pepper and process until combined.
Smear a layer of tomato pasta sauce on the bottom of a suitably sized baking dish. Cover with a layer of pasta. Then layer the cheese/spinach mixture alternately with pasta. Cheese layers should be approx ½ inch deep each.
Top with a layer of pasta then pour over the remaining tomato sauce.
Sprinkle with grated cheese
Bake at 180c for approx 40 minutes.
Fresh from the oven
My "proper" sized dish is in the freezer full of mac n cheese, so I had to be crafty with alfoil and a roasting tray. It still was a little too big though, so I only had enough tomato sauce for the half layer under the first layer of pasta, and one full layer in the middle. So there was no tomato sauce over the top, just a generous layer of grated tasty and mozzarella cheeses.
It didn't suffer from that lack, although me forgetting to buy parmesan, and just skipping that DID make a difference - our spinach mixture was a little bland, but the Parmesan would have prevented that. We did use the egg, and it kept it's form wonderfully. All three kidlets wolfed this down, and I quite liked it too. If DP likes it, we have a make again dinner to add to the list. This was so easy and quick to make!
Check my funky loaf pan 'divider'!