Lasagne With Spinach
|Boiling water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Fresh spinach||2 Pound (1 Kilogram)|
|Cream||1⁄3 Cup (5.33 tbs) (3/4 Cup / 200 Milliliter)|
|Ricotta cheese||8 Ounce (1 1/3 Cups / 225 Gram)|
|Freshly ground black pepper||To Taste|
|Oil||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed / minced|
|Onion||1 Small, finely chopped|
|Canned tomatoes||7 Ounce, sieved / strained (3/4 Cup / 200 Gram)|
Put the lasagne sheets in a deep oblong dish and cover with boiling water. Add a pinch of salt and a few drops of oil, cover and cook on full power for 10 minutes. Allow to stand, covered, while you make the sauces.
Wash the spinach and discard any tough stalks and discoloured leaves. Put it in a boiling or roasting bag, with only the water clinging to it, tie loosely and cook on full power for 6 minutes. Drain and chop roughly.
Mix together the cream and ricotta cheese until well blended. Stir in the spinach and season with salt, pepper and nutmeg to taste.
Assemble the lasagne in an oiled oblong dish. Layer the pasta and the spinach sauce until all are used up. Begin with a layer of pasta and end with a layer of sauce.
Make the tomato sauce. Put the oil in a bowl, add the onion and garlic and cook on full power for 2 minutes. Add the sieved (strained) tomatoes and cook on full power for 2 minutes. Season to taste.
Pour the tomato sauce over the lasagne and heat through on medium power for 4— minutes.