Ingredients Jump to Instructions ↓

  1. Salt and freshly ground black pepper

  2. 12 dry lasagne noodles (not no-boil)

  3. 2 cloves garlic, minced

  4. 1 (285g) box frozen spinach, thawed

  5. 450g cottage cheese

  6. 115g fresh goat cheese, softened

  7. 25g freshly grated Parmesan, Pecorino Romano, or a combination

  8. 450g pre-shredded mozzarella, shredded

  9. Finely grated zest of 1 lemon

  10. 1/2; tsp freshly grated nutmeg

  11. 1/8 tsp cayenne

  12. 1 large egg, beaten

  13. 950ml tomato sauce, recipe follows, or your favourite jarred

  14. 4 tbsp extra-virgin olive oil

  15. 4 large cloves garlic, smashed

  16. 2 (795g) tins whole peeled tomatoes, with juices

  17. 30g basil leaves

  18. 1 tsp salt

  19. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Four cheese and spinach lasagne 1) For the tomato sauce with basil: Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.

  2. Preheat the oven to 180C/Gas Mark 4.

  3. Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagne noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.

  4. Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.

  5. Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 225g of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.

  6. Cover the bottom of a 23 by 33-cm casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a 120ml of tomato sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining tomato sauce, then scatter the remaining 225g mozzarella on top. Bake, uncovered, until the lasagne is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.


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