You will need
± 200 g lasagne sheets
400 – 500 g spinach, well rinsed, ribs removed and roughly sliced
2 T (30 ml) butter, cut into cubes
2 t (10 ml) Ina Paarman’s Reduced Salt Garlic & Herb Seasoning
2 x 250 g ricotta cheese or chunky plain cottage cheese
½ – 1 cup (125 ml – 250 ml) fresh cream
1 extra large egg
1 x 400 ml Ina Paarman’s Four Cheese Pasta Sauce
½ cup (125 ml) grated hard cheese
To calculate exactly how many sheets of lasagne you need, fit the sheets in the dish, multiply by three for the three layers and you will know how many you will need.
Soak the lasagne sheets in a big oven baking pan in hot tap water. This makes the sheets pliable and improves the tenderness of the pasta. It also reduces the baking time of the lasagne.
While the pasta is soaking, place the wet spinach and cubes of butter into a large frying pan and cover with a lid.
Cook over high heat for 2 – 3 minutes until spinach has wilted.
Season with Reduced Salt Garlic & Herb Seasoning. Place the spinach in a food processor and blend with the ricotta cheese and cream. Keep on the side.
Beat the egg into the Four Cheese Pasta Sauce.
Place the wet spinach and cubes of butter into a large frying pan and cover with a lid. Cook over high heat for 3 – 4 minutes until the spinach has just wilted. Season with Reduced Salt Garlic & Herb Seasoning. Place spinach in a food processor and blend with ricotta cheese and cream. Keep on one side.
Beat the egg into the Four Cheese Pasta Sauce. Keep on one side.
Using a 30 cm x 24 cm ovenproof dish or 6 smaller round ovenproof dishes, spread 1⁄3 of the spinach mixture into the dish. Layer with 1⁄3 of the wet pasta sheets. Season the pasta lightly as you go. Continue in this way until you have used all the spinach and pasta (use only two layers of past in smaller dishes).
Pour the Cheese Sauce with egg in over the final pasta layer and sprinkle the grated cheese over. Leave to rest for 30 minutes, at room temperature, before baking. This will allow the pasta to soften more and the layers to settle.
Just before you intend baking the lasagne, adjust the oven rack to the middle position and preheat the oven to 180°C. Bake for 35 – 40 minutes until golden. If the lasagne was made well in advance and refrigerated, it needs an extra 10 – 15 minutes baking time.
Garnish with fresh basil and serve with a tossed salad dressed with our Classic Balsamic Vinaigrette.