Speedy Ricotta Spinach Lasagne
Ingredients
- 3 cans diced tomatoes
- Handful of basil leaves
- 600 g firm ricotta, crumbled
- 4 cups baby spinach
- 8 fresh or instant lasagne sheets
- 1-1/2 cup grated cheese
Preparation
Preheat oven to 180°C and grease a baking dish.
Add tomatoes and basil into a saucepan, bring to a boil, reduce the heat, and simmer for 10 minutes until the sauce slightly thickens.
Spread a few tablespoons of the tomato sauce over the base of the dish.
Layer 2 lasagne sheets, followed by more tomato sauce, ricotta, and spinach. Repeat the layering process 3 more times, finishing with tomato sauce.
Sprinkle with cheese and bake for 20 to 25 minutes until golden brown.
Let cool for 10 minutes before serving.
Slice and enjoy!