- STEP 1
Preheat the oven to 175 C degrees. Start to defrost the Spinach. If using fresh spinach, wilt it for a few seconds in boiling water, then squeeze out all the liquid and set aside.
- STEP 2
Chop the onions, zucchini/courgettes, mushrooms and asparagus (and any other vegetables you may choose to use) and toss in a little olive oil in a roasting dish. Season with salt & pepper. Roast for approx. 15min until slightly softened. Set aside.
- STEP 3
Heat the can of Passata on a low heat and add the garlic, bayleaves, as well as the chopped fresh tomatoes and plenty of herbs. Add the chilli and the paprika powder. Season to taste and simmer.
- STEP 4
--> TIP: The tomato sauce needs to be seasoned very well, otherwise the entire lasagna will end-up tasting rather bland. Then take off the heat & set aside.
- STEP 5
In a bowl, mix the Ricotta cheese with the prepared, cooled spinach and season well with nutmeg, salt & pepper.
- STEP 6
- STEP 7
Grease a large, square lasagna dish with some olive oil.
- STEP 8
Place some of the pasta sheets at the bottom to create a "base". Spoon on a layer of the tomato sauce (remove bayleaves first). This is the time to add the roast vegetables as well.
- STEP 9
Follow with a layer of pasta sheets. Then spoon on a layer of the spinach-ricotta sauce.
- STEP 10
Continue with alternating layers of tomato sauce with vegetables, pasta sheets, then white sauce, etc.
- STEP 11
Make sure the final top layer ends with the ricotta mixture.
- STEP 12
Then sprinkle the top evenly with the grated cheese.
- STEP 13
Bake on the centre shelf of the oven for 75min (fan-assisted) to 90min (regular oven), or until cheese on top begins to crisp & brown.
- STEP 14
Test whether the pasta sheets are cooked by sticking a stick into the middle. If the cheese is browning before the pasta is cooked, cover the lasagne with some aluminium foil to continue baking.