1 pkt San Remo Wholemeal Instant lasagne
1 jar of tomato passata (375m)
500g fresh ricotta, strained
1 egg, beaten
1 ½ cups, English spinach, blanched, strained, chopped finely
½ cup parmesan, grated
1 cup pecorino, grated
3 tbsp butter, melted
Salt and pepper
Pre-heat oven to 180c.
Rub ricotta through a sieve into a bowl. Add egg and salt & pepper. Divide ricotta into three bowls evenly.
Add spinach to one bowl and tomato passata to another. Mix each bowl. Mix together parmesan and pecorino in a bowl.
To assemble, take a baking dish and brush with butter. Place a layer on sheets into baking dish and spread ricotta and spinach mix over the top. Sprinkle with parmesan and pecorino. Place sheets on top and spread plain ricotta over sheets. Sprinkle with parmesan and pecorino. Lay another layer of sheets and spread ricotta and passata over the top. Sprinkle with parmesan and pecorino. Finally place another layer of sheets on top and pour remaining butter over sheets and sprinkle with parmesan and pecorino. Bake for 20 to 30 minutes in moderate oven or until the lasagne is golden and cooked through.