Spinach Lasagna

Ingredients:

Spinach Lasagna:

• 12 lasagna noodles 
• 550g spinach (cooked, squeezed and drained)
• 250g ricotta cheese
• 1 whole egg
• 3 garlic cloves
• 500g shredded mozzarella
• 250g Anchor Culinary Cream
• 250g Alfredo pasta sauce
• 1 tsp salt
• 1/2 tsp pepper

Method

Spinach Lasagna:

• Spray a baking dish with cooking spray and preheat the oven at 175°C.
• Cook and drain the lasagne noodles as per directions on the packaging. 
• In a bowl, stir together spinach, ricotta cheese, egg, garlic, salt, pepper, and half of the mozzarella cheese.

Assembly:

• To assemble, place 4 cooked noodles in bottom of baking dish. Top with one-third of the Alfredo sauce (about 1/2 cup) and half of the spinach mixture. Repeat the layers once. Top with remaining 4 noodles, Alfredo sauce and 1 1/2 cups mozzarella cheese. Spray a sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down.
• Bake for 30 minutes. Uncover and bake for another 15 minutes, until bubbly around edges. Let the lasagna cool for 10 minutes before serving.
• Serve with some toasted ciabatta.