INGREDIENTS

INSTRUCTIONS

Cook the lasagne in plenty of boiling, salted water, with a little olive
oil to stop the sheets sticking together. The pasta should be cooked so
that it still has a bite to it, so the time will differ from one brand to
the next. I suggest that you test it every 2 or 3 minutes. When cooked
plunge it into cold water to stop it cooking any further. Drain the sheets
and place them on a cloth to dry.
In a saucepan, sweat onions and garlic in a little olive oil until soft.
Add tomato puree and cook for 2 minutes. Add tomatoes and oregano and if
you wish a splash of white wine. Simmer gently for 20 minutes until the
sauce starts to thicken. Pass through a fine strainer and allow to cool.
Crumble the ricotta into a bowl and season with salt and pepper. Mix the
mascarpone with the grated parmesan and season if necessary. Squeeze all
the water out of the blanched spinach and season.
Preheat the oven to 350F.
Line your terrine with parchment paper greased with olive oil and then line
the paper with 3 sheets of pasta. They should overlap and also hang over
the edge of the terrine. Spoon some of the ricotta mix along the bottom and
then a layer of spinach with 5 basil leaves placed on top. Then lay a sheet
of pasta on top, then mascarpone, then spinach, then tomato, then pasta and
so on until the terrine is full. Fold the flaps of the pasta lining the
mould over to seal everything in, cover with tin foil and bake in the oven.
Allow to cool and chill the terrine overnight.
To serve, remove from the terrine mould by lifting the parchment paper very
carefully and cut into thick slices. Heat through either in the microwave
or in the oven. Garnish with fresh basil leaves.
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