A cheesy, creamy spinach and ricotta lasagne that’s a doddle to make… and only takes 15 minutes to cook? Stranger things have happened, my friend. This is smart and savvy cooking, with a spot of clever tech to help me get the job done in a jiffy.
In collaboration with
Cheesy Tomato & Spinach Lasagne
1kg (2 lb 3 oz) baby spinach, washed
1kg (2 lb 3 oz) ricotta
1 clove garlic, finely grated
⅛ tsp finely grated nutmeg
1 tsp sea salt
325g (11.5 oz) fresh lasagne sheets
200g (7 oz) grated mozzarella cheese
Cheese sauce:
250g (9 oz) grated parmesan cheese
600g (1 lb 5 oz) cottage cheese
1 garlic clove, finely grated
2 tsp cornflour (cornstarch)
1 tsp sea salt
Tomato sauce:
400g (14 oz) canned whole peeled tomatoes
250g (9 oz) semi-dried tomatoes
1 tbsp tomato paste
1 tbsp extra virgin olive oil
1 garlic clove, finely chopped
1 teaspoon salt
- For the tomato sauce, place the ingredients in a blender and puree until smooth. Empty into a large microwave-safe bowl. Cover with a microwave-safe plate and microwave on high for 2 minutes. Remove and uncover. Stir the sauce, then set aside until ready to assemble.
- To make the cheese sauce, mix all the ingredients together in a large bowl. Set aside.
- Place the spinach into a large microwave-safe bowl (you may need to do this in two batches) and cover the bowl with a microwave-safe plate. Microwave on high for 5 minutes or until wilted. Remove and uncover. Drain in a colander and, when cool enough to handle, squeeze out and discard the excess liquid (or you could place the colander in the sink and push down on it with a ladle). Place the spinach in a food processor along with the ricotta, garlic, nutmeg and 1 teaspoon of salt. Blend until smooth.
- To assemble the lasagne, spread a large spoonful of the tomato sauce over the base of a baking dish (about 21 x 21cm, or 8 x 8 inches). Lay over enough lasagne noodles to form a single layer. Spread over ½ cup of the cheese sauce mixture. Then spread over a ½ cup of the spinach mixture. Cover with another layer of lasagne sheets. Repeat layers, finishing with a final layer of the cheese sauce. Sprinkle over the mozzarella.
- Cook in the microwave using the microwave/convection combination function (190°C and 440 watts) for 15 minutes.
- Notes: This recipe was made using the Panasonic 3-in-1 Convection Microwave Oven (NN CD58J)
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