You will need:
- 1 kg frozen spinach, defrosted
- 400 g tin of plum tomatoes
- 300 g dried lasagna
- 500 g fresh tomatoes, chopped
- 2 cloves of garlic, peeled and chopped
- 1 kg ricotta cheese
- 100 g parmesan cheese, grated
- 50 ml olive oil
- 1 ltr chicken stock
- salt and pepper, to taste
Step 1:
Set the oven to 175ºC (320ºF/ gas mark 3)
Step 2:
Place the saucepan over a medium heat. Add half the oil, half the garlic, the fresh tomatoes, stir and heat. Stew for 5 minutes. Add the plum tomatoes, half the chicken stock, and season well. Stir well and cook for 5 more minutes then transfer the tomato sauce to a bowl and set aside for later.
Step 3:
Return the pan to the stove. On a medium-high heat, add the remaining oil and garlic and stir. Add the spinach and the remaining stock. Allow to cook for 5 minutes or until the spinach is done.
Step 4:
Build up the lasagna in layers as follows: a layer of tomato sauce; pasta; sauce; spinach; sauce; then ricotta cheese. Sprinkle on some parmesan and add another layer of pasta, then sauce, then spinach… Continue until dish is full.
Step 5:
Place the dish in the centre of the oven and bake for 45 minutes.
Step 6:
Once the lasagna is cooked, take it out of the oven. Allow it to cool for a few minutes before serving as this will make it easier to cut. Divide into a generous portions and serve.
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