Having just been away on holiday, meaning even less home cooked food, I was dying to try my hand at something new, with no recipe to help. Just a kind of go with the flow thing. I wanted to lay off the meat a tad, so thought a veggie lasagne, my style, would go down a treat.
I served this in a small lasagne dish, that makes about 6 portions.
1 x carton chopped tomatoes
balsamic glaze/balsamic vinegar
2 x tsp sugar
pinch of oregano
1/2 bag or 500g frozen spinach
3 x garlic cloves
1 x pot ricotta (about 2 cups)
cheddar cheese (grated)
And here’s the instructions:
- Preheat your oven to 180 degrees
- Pop two small pans on the hobs, let’s call them 1 & 2.
- In pan 1, pour the chopped tomatoes in, a tablespoon of balsamic glaze or a good lug of balsamic vinegar, the oregano, a pinch of salt & pepper and the sugar and leave to simmer on a low heat for about 10/12 minutes.
- In pan 2, pour in some oil and then add the frozen spinach, pop a lid on top, leaving a little bit of it open and wait until the spinach defrosts (should be about 5 mins)
- Fry the crushed garlic by making a hole in the spinach for 30 seconds or so and then mix the garlic in.
- Add salt, a good pinch this time.
- Stir in the ricotta until blended with the spinach.
- In pan 1 add a tablespoon of cream cheese to thicken up the tomato mixture.
- Prepare your dish by popping lasagne sheets at the bottom of it.
- The layers should go as follows: Pasta, spinach, pasta, spinach, pasta, tomato, pasta, spinach, cheese.
- When you spread the mixture on, make sure the lasagne sheets are all covered and it isn’t too thin.
- The top layer should be grated cheddar, however much you like and then pop a few half teaspoons of cream cheese on the top (this bakes really nicely and is yummy and creamy)
- Bake in the oven for 35/40 minutes