Monday night arrives and I have a huge case of the 'can't be stuffeds'. I don't have any pumpkin and waiting for it to roast first before assembling it into the lasagna was not an option. Well, it was but I opted out. The spinach and ricotta were meant to be mashed together with an egg to bind and other flavours added. Again, this option was thrown out. With most of the method of this recipe decimated before we begin, this is how it panned out. Apologies, no photography because it was-after all- Monday night.
You will need;
- Fresh lasagna sheets
- Fresh ricotta
- Baby Spinach Leaves
- Grated pecorino
- Tins of Whole Tomatoes
- Salt and Pepper
- Olive Oil
Preheat your oven to 150 degrees or moderate oven.
First of all-make the sauce as this will take the longest. Finely chop your onion(s). Heat a saucepan and add a splodge of olive oil. Add onion and salt and sweat off. Grate your garlic into onion and saute as well.
Add your tomatoes-using a wooden spoon, break up but leave a few lumps of tomato for texture. Simmer. Check the seasoning. (for even lazier lasagne, use bottled tomato passata and just pour on-no cooking or heating needed!).
While your sauce is a simmerin', cut your pasta sheets to fit your dish and slice your ricotta (unless you bought the one in a tub that is 'spoonable') and wash/shake your spinach leaves. When the sauce is ready, coat the bottom of your dish with the sauce,then add a layer of pasta,spinach leaves and ricotta. Sprinkle with some grated pecorino and a bit of salt and pepper (to flavour the ricotta). Keep layering until you have filled the dish. Make sure you have enough sauce for each layer and enough to cover the top. Sprinkle the top with the pecorino and some pepper.
Cook in a moderate oven for at least 45 minutes - check it at about the half hour mark. You may need longer if making a large one. Mine was small to medium sized ( I got 3 decent serves from it).
Serve with a lovely green salad. This lasagne truly rocks.