Bolognese Lasagne with Spinach Time: 40 minutes
this is super quick and easy using with the Ragù made earlier in the week
2 cups Ragù Bolognese - that should be about what you have left, if not add
8 oz can tomato sauce (220 gr) we want 2 - 2/12 cups sauce
1/4 cup red wine
1/2 tsp oregano
1/2 tsp basil
9 oz frozen spinach (250 gr) - no need to be precise
4 - 8 oz ricotta whatever is left after the frittata Saturday
if you have 4 oz ricotta, then add
4 oz shredded cheese - we want a total of 8 oz cheese.
1/4 cup milk
6 - 9 no-cook lasagne noodles
1/4 cup Parmesan
Heat the Ragù, tomato sauce if adding, wine and herbs. Thaw spinach and squeeze dry. In medium bowl mix the ricotta, shredded cheese if adding, spinach and milk. In 8 inch square (20cm) baking dish make the following layers:
1/3 of the tomato/meat sauce
lasagne noodles (you might have to break to fit - go ahead, it's okay)
1/2 of the spinach/ricotta mixture
1/3 tomato sauce
lasagne noodles
1/2 spinach/ricotta
lasagne noodles
1/3 tomato/meat sauce
Parmesan
Bake, covered with foil for 30 minutes at 400F (200C). Cut and serve from dish.
Cooking for Two? Or more?
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