RICOTTA AND SPINACH LASAGNE

INGREDIENTS (Serves 4)

◆ 2tbsp olive oil, plus extra for sprinkling

◆ 1 large onion, finely chopped

◆ 2 cloves garlic, finely chopped

◆ 300g baby spinach, chopped

◆ 300g ricotta cheese

◆ 100g feta, crumbled

◆ ½tsp freshly ground nutmeg

◆ 12 lasagne sheets

◆ 120g mature Cheddar, grated

◆ Freshly-ground black pepper

1 Preheat the oven to 180°C, Fan Oven 160°C, Gas Mark 4. Heat the olive oil in a large sauté pan set over a medium heat. 2 Add the onion and garlic, frying for a few min until fragrant. Add the spinach and cook for 1min. Remove from the heat and set aside to cool. 3 Once completely cooled, mix together the spinach mixture, ricotta, feta, nutmeg and seasoning to taste. Cook the lasagne sheets, two at a time, in a large saucepan of salted boiling water until tender, about 1-2min. 4 Sprinkle the cooked lasagne sheets with some olive oil. Arrange half in a large baking dish and spoon the spinach filling on half of each sheet. Fold the sheets over the filling. 5 Repeat with the remaining pasta and filling. Sprinkle the Cheddar on top and bake for 15-20min until golden on top. Serve with a tomato salad.