PESTO & SPINACH LASAGNE
1 tablespoon vegetable or olive oil
1 large brown onion, finely chopped
800g can diced tomatoes
690g jar passata (Italian tomato cooking sauce)
¼ cup finely chopped basil, plus extra basil leaves, to serve
2 x 250g packets frozen chopped spinach, thawed
750g fresh ricotta
18 dried instant lasagne sheets
190g jar basil pesto
200g packet grated Italian
Mixed salad, to serve
STEP 1 Heat oil in a frying pan over moderate heat. Cook and stir onion for 4 minutes or until softened. Stir in tomato and passata. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, for 5 minutes or until sauce thickens. Remove from heat. Stir in basil. Divide into two equal portions.
STEP 2 Preheat oven to 200ºC/180ºC fan forced. Lightly grease 2 x 2.5-litre (10-cup)
rectangular ovenproof baking dishes. Using hands, squeeze excess liquid from spinach. Transfer to a bowl. Add ricotta; stir until combined. Divide into two equal portions. STEP 3 To assemble each lasagne, using one portion of tomato sauce and one portion of ricotta mixture, spoon a third of the tomato sauce over base of one of the prepared dishes. Top with 3 lasagne sheets and a third of the ricotta mixture. Top with half the remaining tomato sauce, another 3 lasagne sheets and half the remaining ricotta mixture. Repeat layer; level surface. Top with half the pesto. Sprinkle with half the 4-cheese blend. Repeat with remaining ingredients to make another lasagne.
STEP 4 Cover each dish with foil. Bake for 40 minutes, swapping dishes halfway through cooking. Remove foil; bake for 20 minutes more or until golden and bubbly. Stand for 10 minutes. Cool one lasagne. Cover with foil. Label, date and freeze for up to 3 months. Serve remaining lasagne sprinkled with extra basil leaves.