Ingredients

The following ingredients have 4 Servings
  • 200g baby spinach leaves
  • 1/2 bunch kale, stems removed
  • 4 garlic cloves, finely chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 300g ricotta
  • 2 eggs
  • Finely grated zest of 1 lemon
  • 1/2 tsp ground nutmeg
  • 150g parmesan, finely grated
  • 400g can Ardmona Rich & Thick Classic Tomatoes
  • 700g good-quality tomato passata (sugo)
  • 1 tbs caster sugar
  • 1 tbs chopped oregano, plus extra whole fried leaves to serve
  • 500g fresh lasagne sheets
  • 150g grated mozzarella

Instruction

  • Place the spinach, kale, half the chopped garlic and 1 tbs oil in a frypan over medium heat. Cook, stirring, for 5 minutes or until just wilted.
  • Set aside to cool slightly, then roughly chop and combine in a bowl with ricotta, eggs, lemon zest, nutmeg and 100g parmesan. Chill until ready to assemble.
  • Heat remaining 2 tbs oil in a saucepan over medium heat. Add the remaining garlic and cook, stirring, for 30 seconds or until fragrant. Add the canned tomatoes, passata, sugar, oregano and 1/2 cup (125ml) water.
  • Season and cook for 3-4 minutes to heat the sauce through. (The sauce will be quite watery at this stage but this will help to cook the pasta.) Preheat oven to 180°C.
  • To assemble, pour half the sauce into a large baking dish. Divide the ricotta mixture among lasagne sheets, then roll up and place, seam-side down, in the baking dish.
  • Cover with the remaining sauce. Scatter mozzarella and remaining 50g parmesan over the top. Cover with a sheet of baking paper, then cover tightly with foil.
  • Place on a baking tray and bake for 50 minutes. Remove the foil and paper, increase oven to 200°C and bake for a further 20-30 minutes until bubbling and the cheese is golden.
  • Set aside for 5 minutes before serving garnished with extra fried oregano leaves.