By Ina Paarman
This is a wonderful recipe to serve for a family get together where you have
to be sensitive to vegetarian needs. Ideal to prepare ahead and keep in the
fridge ready to bake.
Serves 6
± 200 g lasagne sheets
Ina Paarman's Pasta Spice
400-500 g spinach, well rinsed, ribs removed and roughly sliced
2 T (30 ml) butter, cut into cubes
2 t (10 ml) Ina Paarman's Reduced Salt Garlic & Herb Seasoning
2 x 250 g ricotta cheese or chunky plain cottage cheese
½-1 cup (125 ml-250 ml) fresh cream
1 extra large egg
1 x 400 ml Ina Paarman's Creamy Cheese Pasta Sauce
½ cup (125 ml) grated pecorino or parmesan cheese
Adjust the oven rack to the middle position.
Preheat the oven to 180°C just before you intend baking the lasagne. Soak the lasagne sheets for 5 minutes in hot
tap water. This dramatically improves the tenderness of the pasta and reduces the baking time of the lasagne.
Spread sheets out on a board. Season very lightly with Pasta Spice.
Place the wet spinach and cubes of butter into a large frying pan and cover with a lid. Cook over high heat for 2-3
minutes until the spinach has just wilted. Season with Reduced Salt Garlic & Herb Seasoning. Place spinach in a
food processor and blend with ricotta cheese and cream. Keep on one side.
Beat the egg into the Creamy Cheese Pasta Sauce. Keep on one side.
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