Spinach & Almond Lasagne

Essential

• Large Deep non-stick dish
• Large Saucepan
• Sieve
• Weighing Scales
• Sharp Cutting Knife
• Chopping Board
• Measuring Jug

Optional

• Garlic Crusher
• Cheese Grater

Tomato Sauce

• 4 400g Tins of tomatoes.
• 2 Red Onions.
• Fresh Basil (or pesto)
• Black Pepper.
• 4 cloves of garlic
• 2 tbsp tomato paste
• Pine Kernels (optional)

Spinach Sauce

• Ground Almonds, 200g.
• 1/2 Red Onion.
• 1 Red Pepper.
• Frozen Leaf spinach, 750g.
• Freshly ground nutmeg, 1/2 tsp. or to taste.
• 1/2 litre water.
• Sea Salt.

Cheese Sauce

• 250g Ricotta
• 100g Mature Cheddar Cheese
• 1 egg

Other Ingredients

• Lasagne Sheets
• 1 tbsp Olive Oil

• Grind the Nutmeg.
• Grate the cheese.
• Chop the pepper.

• Slice the onions.
• Peel and crush the garlic.

General

1. Both the tomato sauce and spinach sauce require fried onion, so fry all the sliced onion together in the olive oil.
2. Set the onion aside.

Spinach Sauce

1. Put the spinach in the saucepan.
2. Add some of the water.
3. Simmer gently until the Spinach is thawed.
4. Add the rest of the water.
5. Stir in the almonds.
6. Add the red pepper.
7. Add 1/2 onions worth of fried onion.
8. Add the nutmeg.
9. Season with sea salt to taste.
10. Set sauce aside.

Cheese Sauce

1. Pour the ricotta into the pouring jug and stir in the milk until mixture is pourable.
2. Beat in the egg which will just help set the mixture when cooked.
3. Add the cheese.
4. Set sauce aside.

Tomato Sauce

1. Fry the garlic and pine kernels in olive oil.
2. Add tomatoes, basil or pesto.
3. Add 2 onion’s worth of the fried onion.
4. Stir in the black pepper.
5. Set sauce aside.

Assembly

1. A layer of lasagne
2. One half of the tomato sauce
3. A layer of lasagne
4. The spinach sauce
5. A layer of lasagne
6. The other half of the tomato sauce
7. A layer of lasagne
8. The cheese mixture – it should completely cover the pasta

Baking

1. Bake in the oven at 180C for 45-60 minutes or until lasagne is cooked.
2. Cooking time will vary depending on the size and shape of the baking dish.
3. Remove from oven and allow to cool for 15 minutes.
4. Much easier to serve if allowed to cool completely and re-heated as it sort of sets.