TO ASSEMBLE:
Using a 30 cm x 24 cm ovenproof
dish spread 1/3 of the spinach mixture into the dish. Layer with 1/3 of
the pasta sheets. Continue in this way
until you have used all the spinach
and pasta.
Pour the Cheese Sauce over the final
pasta layer and sprinkle the grated
pecorino over. Leave to rest for 30
minutes, at room temperature, if
time permits, before baking. This will
allow the pasta to soften more and
the layers to settle.
Bake for 35-40 minutes until golden.
If the lasagne was made well in advance and refrigerated, it needs an
extra 5 minutes baking time.
Serve with a green leafy salad dressed
with our Classic Balsamic Vinaigrette.
INA'S TIP:
To calculate exactly how many sheets
of lasagne you need, fit the sheets in
the dish, multiply by three for the
three layers and you will know how
many to soak.