Tomato, basil and ricotta lasagne

1 servings

Ingredients

Quantity Ingredient
1 Onion; finely chopped
1 Clove garlic
1 tablespoon Tomato puree
1 can Plum tomatoes
1 teaspoon Oregano
20 Basil leaves
1 500 gram tub ricotta cheese
1 500 gram tub mascarpone
4 ounces Grated parmesan
2 pounds Fresh spinach; blanched
1 Box green lasagne sheets
Salt and pepper
Olive oil

Directions

Cook the lasagne in plenty of boiling, salted water, with a little olive oil to stop the sheets sticking together. The pasta should be cooked so that it still has a bite to it, so the time will differ from one brand to the next. I suggest that you test it every 2 or 3 minutes. When cooked plunge it into cold water to stop it cooking any further. Drain the sheets and place them on a cloth to dry.

In a saucepan, sweat onions and garlic in a little olive oil until soft.

Add tomato puree and cook for 2 minutes. Add tomatoes and oregano and if you wish a splash of white wine. Simmer gently for 20 minutes until the sauce starts to thicken. Pass through a fine strainer and allow to cool.

Crumble the ricotta into a bowl and season with salt and pepper. Mix the mascarpone with the grated parmesan and season if necessary. Squeeze all the water out of the blanched spinach and season.

Preheat the oven to 350F.

Line your terrine with parchment paper greased with olive oil and then line the paper with 3 sheets of pasta. They should overlap and also hang over the edge of the terrine. Spoon some of the ricotta mix along the bottom and then a layer of spinach with 5 basil leaves placed on top. Then lay a sheet of pasta on top, then mascarpone, then spinach, then tomato, then pasta and so on until the terrine is full. Fold the flaps of the pasta lining the mould over to seal everything in, cover with tin foil and bake in the oven.

Allow to cool and chill the terrine overnight.

To serve, remove from the terrine mould by lifting the parchment paper very carefully and cut into thick slices. Heat through either in the microwave or in the oven. Garnish with fresh basil leaves.

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Carlton Food Network

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