225 g (8 oz) frozen or 450 g (1 lb) fresh spinach
15 g (1/2 oz) butter
175 g (6 oz) cottage cheese
1 egg, beaten lightly
2 tbsp double cream
25 g (1 oz) parmesan or gruyère cheese, grated, plus 1 tbsp for the
topping
125 g (4 1/2 oz) mozzarella cheese
15 g (1/2 oz) butter
175 g (6 oz) cottage cheese
1 egg, beaten lightly
2 tbsp double cream
25 g (1 oz) parmesan or gruyère cheese, grated, plus 1 tbsp for the
topping
125 g (4 1/2 oz) mozzarella cheese
For the tomato sauce:
1 onion, chopped
1 clove garlic, crushed
1 tbsp olive oil
2 tbsp tomato purée
2 X 400 g (14 oz) can of chopped tomatoes
1 tbsp fresh basil leaves
1/2 tsp sugar
a little salt and freshly ground black pepper
1 clove garlic, crushed
1 tbsp olive oil
2 tbsp tomato purée
2 X 400 g (14 oz) can of chopped tomatoes
1 tbsp fresh basil leaves
1/2 tsp sugar
a little salt and freshly ground black pepper
method
1. To make the tomato sauce, sauté the onion and garlic in the olive oil until softened.
2. Add the tomato purée and sauté for a couple of minutes. Stir in the chopped tomatoes, sugar and basil and simmer uncovered until the sauce thickens (15 to 20 minutes). Season to taste.
3. Cook the spinach, drain thoroughly, then sauté in the butter. Blend the spinach together with the cottage cheese, egg, double cream and 25 g (1 oz) of the parmesan cheese.
4. To assemble the lasagne, spread one quarter of the tomato sauce over the base of a suitable ovenproof dish and lay two sheets of lasagne on top.
5. Cover with half the spinach mixture, a third of the mozzarella and one quarter of the tomato sauce. Again lay two sheets of lasagne on top and repeat the layers, using another third of the mozzarella.
6. Lay two more sheets of lasagne on top and cover with the remaining tomato sauce and sprinkle over the rest of the mozzarella and parmesan cheese. Bake in an oven preheated to 180C/350F/Gas 4 for 25 to 30 minutes.
2. Add the tomato purée and sauté for a couple of minutes. Stir in the chopped tomatoes, sugar and basil and simmer uncovered until the sauce thickens (15 to 20 minutes). Season to taste.
3. Cook the spinach, drain thoroughly, then sauté in the butter. Blend the spinach together with the cottage cheese, egg, double cream and 25 g (1 oz) of the parmesan cheese.
4. To assemble the lasagne, spread one quarter of the tomato sauce over the base of a suitable ovenproof dish and lay two sheets of lasagne on top.
5. Cover with half the spinach mixture, a third of the mozzarella and one quarter of the tomato sauce. Again lay two sheets of lasagne on top and repeat the layers, using another third of the mozzarella.
6. Lay two more sheets of lasagne on top and cover with the remaining tomato sauce and sprinkle over the rest of the mozzarella and parmesan cheese. Bake in an oven preheated to 180C/350F/Gas 4 for 25 to 30 minutes.
serving amount
makes 6 portions
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