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