|2||Bags (225g) of microwave-in-the-bag fresh young leaf spinach|
|18||Sheets fresh lasagne|
|250 grams||Ricotta cheese|
|300 grams||Mascarpone cheese or cream cheese|
|1 large||Free-range egg yolk|
|40 grams||Freshly grated Parmesan cheese|
|Freshly grated nutmeg|
|450 millilitres||Cheese sauce|
|125 grams||Grated mozzarella cheese|
1. Cook the spinach, following the instructions on the packet. Put the lasagne in a bowl and pour boiling water over to cover. Leave to soak for two minutes.
2. Meanwhile, put the ricotta, mascarpone, egg yolk and Parmesan in a food processor and mix. Add the drained spinach and process again. Season with salt, pepper and nutmeg.
3. Preheat the oven to 180C/350F/Gas 4. Put a spoonful of the mixture on a drained sheet of lasagne. Fold over to enclose the filling and place in a greased ovenproof dish, folded side down. Repeat until all the lasagne is used up, then pour the sauce over and sprinkle with mozzarella. Bake for 30 minutes until golden.
NOTES : Author: "I serve this on a bed of sautéed spinach with garlic. When Im in a hurry, I use a ready-made cheese sauce, such as Sainsburys Fresh Four-Cheese Sauce"
Recipe by: ? Magazine, 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@...> on Jul 20, 1997
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