Recipe method
Steps for Spinach, tomato & ricotta lasagne recipe
1. Preheat the oven to 180ºC/Gas 4. Spray a little oil in a large pan. Add
the onion, garlic, celery and carrot, then cook for 5 mins until soft.
2. Add the thyme, tomatoes and brown sugar, and continue to cook for 10 mins until sauce is slightly reduced and thickened.
3. Meanwhile, in batches, put the spinach in a colander in the sink and pour boiling water over to wilt. Leave to cool before squeezing to remove the excess moisture (pile in the centre of a clean tea towel, twist and squeeze. Tip the spinach into a bowl and mix with the ricotta and cheddar cheeses and three-quarters of the breadcrumbs and the nutmeg.
4. Take a 20 x 25cm baking dish, spread a layer of spinach mixture on the bottom, put 3 sheets of lasagne on top, then add another layer of spinach. Continue layering until allthe spinach mixture and lasagne sheetshave been used up.
5. Pour the tomato sauce over, tear the basil and scatter it over the top with the remaining breadcrumbs.
6. Drizzle with olive oil and bake for 30 mins until golden, then serve immediately. To freeze, allow the cooked lasagne to cool. Divide into portions, wrap tightly in clingfilm and freeze for up to 1 month. Cook from frozen for 50 mins.