Lazy Spinach & Ricotta Lasagne
Lasagne in 30 minutes? Make this meat-free version in three steps for a midweek dinner that's sure to become a favourite.
Ingredients
- 280g baby spinach leaves
- 500g smooth ricotta
- 1/2 bunch basil, leaves picked, ½ roughly chopped
- 1 1/2 cups Italian cheese blend
- 800g tomato pasta sauce
- 250g fresh lasagne sheets, halved crossways
Method
- Preheat oven to 220°C/200°C fan-forced. Cook spinach in a large saucepan of boiling water for 30 seconds or until wilted. Drain. When cool enough to handle, squeeze out excess liquid. Transfer to a large bowl. Add ricotta, chopped basil and ½ cup cheese blend. Season and stir to combine.
- Reserve 1 cup pasta sauce. Place remaining sauce in a 8-cup baking dish. Place pasta sheets on kitchen bench. Divide spinach mixture one half of each pasta sheet. Fold pasta sheet over to cover filling. Arrange pasta pockets, slightly overlapping, in sauce mixture. Top with reserved sauce and remaining cheese blend.
- Bake for 20 minutes or until pasta is tender and cheese is golden and has melted. Serve topped with remaining basil leaves.
