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Ricotta and Spinach Lasagna

The classic vegetarian lasagne, but more delicious and flavourful than you’ve ever had it before. Just add Massel!

(Serves: 4)

Ingredients
  • 3 Massel Vegetable Ultracubes or 6 Massel 7's Vegetable Stock Cubes
  • 1 packet pre-cooked lasagna
  • 500g/1.1lb low fat ricotta
  • 225g or ½lb pack chopped frozen spinach
  • 100g/3.5oz grated parmesan cheese
  • 1 egg
  • 2 425g/15oz can peeled (or chopped) tomatoes.
Method

Pre-heat oven to 175°C/350°F.

Crush canned tomatoes and place them in a pot; add 2 Ultracubes or 4 Massel 7’s; on high heat bring to the boil; lower the heat and simmer gently, stirring occasionally.

Following manufacturer instructions, microwave the spinach.

In a bowl place the hot spinach and 1 cup of hot water. Add 1 Ultracube or 2 x 7’s. Mix until dissolved.

Allow to cool for a few minutes.

Add the ricotta and grated parmesan cheese, mixing gently.

Coat the bottom of an ovenproof dish with a ladle full of the tomato sauce.

Gently place lasagne sheets in the tomato sauce one next to the other to evenly cover the bottom of the oven dish. Add a thick layer of the ricotta-spinach mixture.

Place another layer of lasagne on top.

Top with another good quantity of the tomato sauce and another layer of ricotta-spinach.

Finish with a layer of tomato sauce and sprinkle with the reserved parmesan cheese.

Bake for 20-25 minutes (or as the lasagne manufacturer recommends).

Serve hot with a salad on the side.

Massel products used in this recipe:
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Recipe Name
Ricotta and Spinach Lasagna
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