Ingredients

For the tomato sauce:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • 1 red pepper/capsicum, diced
  • 2 large carrots, chopped up small
  • 1 tablespoon tomato purée
  • 2 x 400g tins chopped tomatoes
  • 150ml red wine (optional)
  • Ground black pepper to taste

For the spinach and ricotta filling:

  • 1kg frozen spinach (whole leaf)
  • 300g ricotta cheese
  • 50g pine nuts
  • 1 garlic clove, crushed or very finely chopped
  • 1 1⁄2 teaspoon nutmeg
  • Lasagne sheets (approx 10 sheets)
  • 2 large tomatoes, sliced

Suggestions:
– Swap the nutmeg in the spinach mixture for 2 tablespoons of chopped mint leaves for a delicious alternative flavour
– Use wholewheat lasagne for a filling and heart-healthy lasagne

Spinach and ricotta lasagne

  1. Preheat the oven to 190°C/375°F/gas 5.
  2. To make the tomato sauce, heat the oil in a pan over a medium temperature and cook the onion and garlic until soft. Add the red pepper, carrot and tomato puree and cook for a further 5 minutes.
  3. Stir in the chopped tomato, red wine, if using, and black pepper. Reduce the heat and leave to simmer for 20–25 minutes until the sauce has reduced a little and the carrots are cooked through. If you are not using the red wine then cook for 15–20 minutes. Remove from the heat and leave to cool briefly then blend until smooth using a hand blender.
  4. Meanwhile, place the spinach in a saucepan and defrost over a medium heat, stirring occasionally. When the spinach is fully defrosted, drain off the excess water and leave to cool.
  5. Make the spinach and ricotta filling by placing the spinach in a bowl with the ricotta, pine nuts, garlic and nutmeg and mix well.
  6. To assemble the lasagne, place a layer of lasagne sheets in the base of an ovenproof dish followed by a third of the tomato sauce, then half of the spinach mixture. Repeat this process and top with a third layer of lasagne sheets and the remaining third of tomato sauce. Finally, arrange the sliced tomato on top.
  7. Cook in the oven for 30 minutes until the lasagne sheets are cooked and serve with a light, leafy salad.