Spinach and ricotta is a classic Italian combination, one that works well in many savoury dishes, and also in lasagne. Lasagne’s are usually very big dishes, but this is a single person portion, made for the budget challenge.
For the spinach cream:
- 155gr frozen spinach
- 1 clove of garlic
- 3 tbs crème fraiche
- 1/2 tsp dried basil
And the rest:
Serves 1 as part of the Budget Challenge
Heat the spinach and garlic in a sauce pan. When the spinach has half defrosted, add the crème fraiche and basil and season to taste with salt and pepper. Add plenty of seasoning, the ricotta and topping will be plain. Heat until the spinach has defrosted. Don’t cook until dry, as the lasagne sheets need moisture to absorb.
Smear a third of the ricotta in a 1prs oven dish. Top with a third of the spinach and with one lasagne sheet. Break the lasagne to make it fit the dish, and place any remaining pieces on top or at the sides. Layer twice more: ricotta-spinach-lasagne-ricotta-spinach-lasagne.
Spread the crème fraiche over the top and cover with sliced mozzarella.
Bake for 30 minutes on 180°C