Post by chief_cook2 on Dec 4, 2003 9:35:05 GMT -6
Prep time 10 Minutes
Cooking time 50 Minutes
Serves 4
• 250g (8oz) fresh spinach, washed and drained
• 250g (8oz) ricotta or goat’s cheese
• 50g (2oz) Parmesan cheese, freshly grated
• 1 medium egg
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 295g can Campbell’s Condensed Italian Tomato or Tomato Soup
• 250g fresh lasagne sheets or 12 sheets dried lasagne (see below)
• 300g (10oz) –about 24 cherry tomatoes, halved
• Freshly chopped basil or parsley, optional, for serving
1. Pre-heat the oven to 180°C (350°F, Gas 4). Put the spinach in a large pan over a high heat and turn it occasionally until it wilts. Put it into a sieve and press out as much water as possible.
2. Soften the cheese in a bowl, add half the Parmesan, the egg, some seasoning and nutmeg. Chop the spinach and stir it into the cheese.
3. Mix the soup with 200ml (7 fl oz) warm water and pour about a third of it into the dish.
4. Lay the pasta sheets out on the work surface, divide the filling between them, roll them up and arrange fairly tightly packed in a shallow ovenproof dish.
5. Pour the rest of the sauce over and place the tomatoes, cut side up, on top. Cover with foil and bake for 35 minutes. Take off the foil, sprinkle with the rest Parmesan and bake another 15 minutes until the top browns. Serve with salad and bread.
Note: Prepare the dish ready for baking up to 24 hours before required as long as it is covered and kept chilled.
If using dried lasagne sheets, cook in a large pan of boiling water for 4 minutes until softened. Remove from pan and place in a bowl of cold water.
Cooking time 50 Minutes
Serves 4
• 250g (8oz) fresh spinach, washed and drained
• 250g (8oz) ricotta or goat’s cheese
• 50g (2oz) Parmesan cheese, freshly grated
• 1 medium egg
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 295g can Campbell’s Condensed Italian Tomato or Tomato Soup
• 250g fresh lasagne sheets or 12 sheets dried lasagne (see below)
• 300g (10oz) –about 24 cherry tomatoes, halved
• Freshly chopped basil or parsley, optional, for serving
1. Pre-heat the oven to 180°C (350°F, Gas 4). Put the spinach in a large pan over a high heat and turn it occasionally until it wilts. Put it into a sieve and press out as much water as possible.
2. Soften the cheese in a bowl, add half the Parmesan, the egg, some seasoning and nutmeg. Chop the spinach and stir it into the cheese.
3. Mix the soup with 200ml (7 fl oz) warm water and pour about a third of it into the dish.
4. Lay the pasta sheets out on the work surface, divide the filling between them, roll them up and arrange fairly tightly packed in a shallow ovenproof dish.
5. Pour the rest of the sauce over and place the tomatoes, cut side up, on top. Cover with foil and bake for 35 minutes. Take off the foil, sprinkle with the rest Parmesan and bake another 15 minutes until the top browns. Serve with salad and bread.
Note: Prepare the dish ready for baking up to 24 hours before required as long as it is covered and kept chilled.
If using dried lasagne sheets, cook in a large pan of boiling water for 4 minutes until softened. Remove from pan and place in a bowl of cold water.