Name: Spinach & Ricotta Lasagne
Cuisine: British
Ingredients: 800g spinach, washed 2 tbsp olive oil 400g banana shallots, thinly sliced 3 large cloves garlic, crushed 2 x 400g chopped tomatoes 2 tbsp sundried tomato paste 2 tsp fresh oregano Pinch of sugar 500g ricotta cheese 100g parmesan, grated or use a vegetarian Italian hard cheese 2 small cloves garlic, crushed 1 egg, beaten; 50g butter 50g flour 600 ml milk 100g parmesan, grated 6 to 8 sheets fresh lasagne

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Ingredients

800g spinach, washed
2 tbsp olive oil
400g banana shallots, thinly sliced
3 large cloves garlic, crushed
2 x 400g chopped tomatoes
2 tbsp sundried tomato paste
2 tsp fresh oregano
Pinch of sugar

500g ricotta cheese
100g parmesan, grated or use a vegetarian Italian hard cheese
2 small cloves garlic, crushed
1 egg, beaten

Cheese Sauce

50g butter
50g flour
600 ml milk
100g parmesan, grated
6 to 8 sheets fresh lasagne

Method

Preheat the oven to 180C fan.
Heat a large frying pan . add half of the spinach with 2 tbsp of water . Heat until wilted. Drain and repeat with the remaining spinach. ;eave to cool, then squeeze out the liquid and roughly chop. Put into a bowl.
Heat the oil in a saucepan. Add the shallots and cook for 10 minutes until soft . Spoon half of the onions into the bowl with the spinach.
Add the 3 cloves of garlic to the pan, Fry for 30 seconds. Add the tomatoes , tomato paste, oregano and sugar . Bring up to the boil and simmer for 20 minutes.
Add the cheese sauce . Melt the butter in a saucepan . Add the flour and stir. Whisk un the milk, stirring until you have a thickened sauce . Add 50g of parmesan(or vegetarian Italian hard cheese).
Spoon a little tomato sauce in a large ovenproof dish . Arrange 2 sheets of lasagne on top . Spread over one third of the cheese sauce . Repeat twice. Sprinkle with the remaining 50g parmesan.
Bake in the oven for 35 to 40 minutes until lightly golden and bubbling and the pasta is cooked through.