Ingredients

225g frozen or 450g fresh spinach
15g butter
175g cottage cheese
1 egg, lightly beaten
2 tbsp double cream
25g parmesan cheese, grated
15g gruyere cheese, grated
6 sheets fresh lasagne or dried no precook lasagne
125g mozzarella cheese, grated

Tomato Sauce

1 onion, chopped
1 clove garlic, crushed
1 tbsp olive oil
2 tbsp tomato puree
2 X 400g (14 oz) cans of chopped tomatoes
1 tbsp fresh chopped parsley
1 tbsp torn basil leaves
1 tsp dried oregano
1/2 tsp sugar
salt and freshly ground black pepper

Method:

Preheat the oven to 180C/350F/Gas 4. To make the tomato sauce, sauté the onion and garlic in the olive oil until softened. Add the tomato puree and sauté for 1 minute. Drain and discard the juice from the cans of tomatoes and add the tomatoes to the sautéed onions. Add all the remaining ingredients and simmer uncovered for 10 minutes. Season to taste.

Meanwhile, to prepare the spinach and cheese layer, cook the spinach, drain thoroughly and then sauté in the butter for a couple of minutes. In a food processor, blend together the spinach, cottage cheese, egg, double cream and Parmesan cheese. Season with a little black pepper.

To assemble the lasagne, spread a thin layer of sauce over the base of a fairly deep ovenproof dish measuring about 23 X 15 cm (9 X 6in). Lay two sheets of lasagne on top, spoon the remaining spinach mixture on top and then cover with a third of the Mozzarella cheese and a third of the tomato sauce.

Lay the remaining two sheets of lasagne on top, cover with the remaining tomato sauce and Mozzarella cheese and then sprinkle the extra Gruyere cheese over the top. Bake in the oven for about 25 minutes.

Information:
Suitable for freezing
MAKES 4 PORTIONS 

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