450g fresh spinach (1 large pack)
250g ricotta (1 tub)
800g tinned tomatoes (2 tins)
Lasagne sheets
125g grated mozzarella
125g grated cheddar
6 cloves of garlic
1 tsp Nutmeg
2 tsp basil
Salt
Pepper
Parmesan cheese
Chilli oil

No effort homemade tomato, spinach and ricotta lasagne.

Pre-heat the oven to 200'C.
Peel and crush the garlic, sprinkle with salt and pour olive oil over and leave for at least 5 min to infuse. If you use fresh herbs mix and chop the herbs into medium pieces and set aside. Grate the cheese and set aside.
Open the two tins of tomatoes and add to a mixing bowl. Add the wine, salt, pepper, basil and half of the crushed garlic. Mix well and set aside.

Wilt the spinach in a pan and then transfer to a chopping board. Squeeze excess water out before chopping the spinach. Transfer the chopped spinach to a different mixing bowl and add the ricotta, remaining crushed garlic, salt, pepper and some nutmeg. Mix well.

Now construct the lasagne by using the following sequence: tomato mix – lasagne sheets – spinach ricotta mix – tomato mix – lasagne mix etc. until all ingredients have been used up. Ideally the top layer should be tomato but it can also be the spinach ricotta mix, not lasagne sheets. Top the lasagne with the mixture of cheeses and place in the preheated oven.

Bake at 200’C for 40min

Sprinkle with parmesan cheese and pepper and serve immediately.