Spinach & Ricotta Lasagne

• 1 tbspolive oil
• 1onion, finely chopped
• 3garlic cloves, crushed
• 2 tbsptomato puree
• 1 tspdried oregano
• 800 gchopped tomatoes
• 250 mlvegetable stock
• 250 gricotta
• 200 gbaby spinach
• 1lemon, zest only
• 8lasagne sheets, broken into rough pieces
• 125 gmozzarella, torn
• 40 gparmesan, grated
• salt and black pepper to taste

Method

1. 1Heat the olive oil in a large ovenproof saute pan or shallow casserole over a medium heat. Add the onion and cook for 5 minutes until softened and translucent.
2. 2Stir in the garlic, tomato puree and oregano and cook for 1 minute until rich and fragrant.
3. 3Pour in the chopped tomatoes and stock, then season well and bring to a gentle simmer. Let it bubble away for 8 to 10 minutes, stirring now and then, until the sauce has deepened in colour and thickened slightly.
4. 4While that simmers, mix the ricotta with the lemon zest in a small bowl and season with black pepper.
5. 5Stir the spinach into the tomato sauce a handful at a time and let it wilt down completely.
6. 6Tuck in the broken lasagne sheets, making sure they are mostly covered by the sauce, then spoon over little dollops of the ricotta mixture.
7. 7Cover and simmer gently for 18 to 20 minutes, stirring once or twice around the edges, until the pasta is tender and the sauce has thickened to a glossy, spoonable consistency.
8. 8Scatter over the mozzarella and parmesan, then slide under a hot grill for 5 to 8 minutes until bubbling and golden in patches.
9. 9Leave to stand for 5 minutes so it settles into neat, creamy spoonfuls.

Per serving

kcal

479

protein

28.8g

fibre

6.5g

carbs

45.3g

fat

20.8g