PESTO & SPINACH LASAGNE

Homes+ (Australia) - - EASY FOOD -

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

4-cheese blend

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.

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