Ingredients: (Serves 4)
10 sheets (approx) pre-cooked lasagne
500g fresh or frozen spinach
300ml single cream
1 clove garlic
150g grated Parmesan cheese
2 tablespoons pesto
2 sprigs fresh basil
Salt and pepper
If you decide to use fresh spinach, wash and peel the leaves (remove the centre stalk). Immerse the leaves in a pan of boiling salted water for 5 minutes then drain. If you go for frozen spinach, take it out of the packaging and let it thaw at room temperature on a plate lined with kitchen paper.
In a bowl mix the ricotta with the cream and 100g Parmesan. Season with salt and pepper.
Heat the oven to 180 °.
Grease a medium-sized dish and place two sheets of lasagne in it (or 3, depending on the size of your dish). Spread a spoonful of pesto over it, then a layer of the ricotta cream and a layer of spinach. Drizzle a little olive oil over the spinach and season with salt and pepper. Repeat this process twice more with the lasagne, the pesto, the ricotta cream, the spinach and the seasoning.
Finish with a layer of lasagne, then a layer of ricotta cream, sprinkling the remainder of the grated Parmesan over it.
Bake for 20-30 minutes, but check regularly to make sure it does not overcook. Garnish the lasagne with some fresh basil leaves just before serving.
Chef’s tip: Lasagne usually consists of a classic white sauce; this dish has a reduced fat content because the white sauce has been replaced by the ricotta and cream mixture. You can also use to 0% fat cream instead of full fat cream.
To make it a more complete meal, you could put thin slices of fresh salmon between the layers of spinach and ricotta cream.