Ingredients

Method

500 gm fresh spinach, chopped and boiled

Put the lasagne in a bowl and pour boiling water over, to cover. Leave for two minutes. Meanwhile, put the ricotta, mascarpone, egg yolk and Parmesan in the food processor and mix. Add the drained spinach and blend again. Season with salt, pepper and nutmeg. Preheat the oven to 180 C. Put a spoonful of the mixture on a drained sheet of lasagne. Fold over to enclose the filling and place in a greased ovenproof dish, folded side down. Fill all the lasagne this way, then pour the sauce over and sprinkle with mozzarella. Bake for 30 minutes until golden.

18 sheets fresh lasagne

250 gm tub ricotta cheese

300 gm tub mascarpone or cream cheese

1 large egg yolk

Note: This can be served on a bed of sauteed spinach with garlic. Serves 6

40 gm freshly grated Parmesan

1 pinch freshly grated nutmeg

450 ml cheese sauce

125 gm grated mozzarella cheese

Ingredients

Method

450 gm frozen pureed spinach

Line a sieve with a kitchen cloth and put the spinach in, to thaw. Preheat the oven to 180o C. Grease an ovenproof dish with butter. Mix the eggs well with half the cheese and the crème fraiche, then stir into the mashed potatoes, with spinach and peas. Season with salt, pepper, nutmeg, and garlic. Put the mixture in the greased dish, sprinkle with the rest of the cheese and bake in the preheated oven, on the middle shelf for about half an hour.

750 gm floury potatoes, boiled, peeled and mashed

150 gm frozen peas

1 carton creme fraiche

4 eggs

Note: Serves four.

1 pinch nutmeg, grated

2 cloves garlic, crushed

100 gm grated cheese

Salt, Pepper to taste

Butter

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