| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetarian | New, Pasta and n, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | Bags (225g) of microwave-in-the-bag fresh young leaf spinach | |
| 18 | Sheets fresh lasagne | |
| 250 | g | Ricotta cheese |
| 300 | g | Mascarpone cheese or cream cheese |
| 1 | lg | Free-range egg yolk |
| 40 | g | Freshly grated Parmesan cheese |
| Freshly grated nutmeg | ||
| 450 | ml | Cheese sauce |
| 125 | g | Grated mozzarella cheese |
INSTRUCTIONS
1. Cook the spinach, following the instructions on the packet. Put the lasagne in a bowl and pour boiling water over to cover. Leave to soak for two minutes. 2. Meanwhile, put the ricotta, mascarpone, egg yolk and Parmesan in a food processor and mix. Add the drained spinach and process again. Season with salt, pepper and nutmeg. 3. Preheat the oven to 180C/350F/Gas 4. Put a spoonful of the mixture on a drained sheet of lasagne. Fold over to enclose the filling and place in a greased ovenproof dish, folded side down. Repeat until all the lasagne is used up, then pour the sauce over and sprinkle with mozzarella. Bake for 30 minutes until golden. NOTES : Author: "I serve this on a bed of sautéed spinach with garlic. When I.m in a hurry, I use a ready-made cheese sauce, such as Sainsbury.s Fresh Four-Cheese Sauce" Recipe by: ? Magazine, 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@north.org> on Jul 20, 1997
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