This delectable 'Three Cheese Spinach Lasagna' is sure to appeal to the shortcut chef as it uses ready-made sauces and pre-cooked lasagna sheets. It easily stretches to feed up to 10 people making it an ideal winter-entertaining dish. I'd start off by serving a Chunky Minestrone Soup - to be featured in next week's Delicious! newsletter - with a simple Italian salad and crusty bread on the side.
THREE CHEESE SPINACH LASAGNA
2 jars ready made tomato sauce (one spicy and one regular)
500 grams ricotta
250 gram pack frozen spinach, thawed
Salt and coarse black pepper
200 grams grated Parmesan
500 grams mozzarella slices
8 - 10 uncooked sheets Barilla lasagna (this brand doesn't need precooking)
1: Beat the eggs and then add the ricotta, spinach. seasoning and half the Parmesan
2: Lightly oil your dish and spoon on a little of the tomato sauce to prevent pasta sticking.
3: Layer noodles, half the spinach mixture, half the mozzarella, and half the tomato sauce and sprinkle over Parmesan.
4: Repeat ending with a layer of Parmesan on top.
5: Cover with foil and bake at 180 C for 1 hour leaving lasagna open to brown for last 15 minutes.