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Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 1 out of 4
6 Ingredients
- 280grams Woolworths baby spinach leaves
- 500grams smooth ricotta
- 1/2 bunch basil, leaves picked, ½ roughly chopped
- 1 1/2 cups Woolworths Italian cheese blend
- 800grams tomato pasta sauce
- 250grams fresh lasagne sheets, halved crossways
Description
Lasagne in 30 minutes? Make this meat-free version in three steps for a midweek dinner that's sure to become a favourite.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Cook spinach in a large saucepan of boiling water for 30 seconds or until wilted. Drain. When cool enough to handle, squeeze out excess liquid. Transfer to a large bowl. Add ricotta, chopped basil and ½ cup cheese blend. Season and stir to combine.
Step 2 of 3
Reserve 1 cup pasta sauce. Place remaining sauce in a 8-cup baking dish. Place pasta sheets on kitchen bench. Divide spinach mixture one half of each pasta sheet. Fold pasta sheet over to cover filling. Arrange pasta pockets, slightly overlapping, in sauce mixture. Top with reserved sauce and remaining cheese blend.
Step 3 of 3
Bake for 20 minutes or until pasta is tender and cheese is golden and has melted. Serve topped with remaining basil leaves.
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