Lasagne

Lasagne

Ingredients

• lasagne sheets
• pasta sauce
• 900 grams ricotta cheese
• sweet paprika
• nutmeg
• 2 bags of baby spinach
• grated cheese
• pepperoni
• crunchy crumbs

Method

Add a layer of lasagne sheets, we use spelt lasagne.

Spelt, also known as dinkel wheat, or hulled wheat, is a species of wheat cultivated since 5000 BCE. (We use it because it doesn't upset hubby's digestion the way modern wheat strains do)

Cover with a layer of pasta sauce.

How much sauce? Well this is what I had left in the pot for freezing after ladling it out, maybe 6 ladles full.

Wilt the baby spinach. I do this one bag at a time. I fill the colander up with the spinach and sit that in one of my big mixing bowls.

Pour boiling water all over it and then transfer the spinach to another pot so I can do the second batch. In theory if I were to make stock at the same time the water could go into the stock pot rather then down the sink. But lets face it, that's never going to happen, so down the sink it goes. 

Drain off any excess liquid that has magically come out of your spinach then tip the tub of ricotta cheese in. 

Add a generous amount of sweet paprika for flavour and some nutmeg which will add a nice savouriness.

Sorta mix them together.

Add another layer of lasagne. Splosh the ricotta spinach mix over the lasagne sheets.

Sprinkle shovel grated cheese on top. Don't stint, it's full of calcium after all. 

If you want to be really decadent sprinkle grated pepperoni on top of the cheese. Soooo Good!

For extra crunchy yumminess sprinkle bread crumbs (pancho bread crumbs are the best) or if you have to avoid wheat then you can try this corn based bread crumb stuff instead, it's pretty good too, althougth it doesn't give the same visual appeal.

Oh yeah, put it in the oven until golden brown on top and the lasagne sheets feel cooked when you stick a fork in it. It's not an exact science (especially with my ancient oven) somewhere between 20 - 40 mins should do the trick.

Do NOT touch the stupid handles without protection. Not that I've ever done anything so silly. 

Eat until you're nearly bursting. Serve sensible amounts with a side salad. 

For some reason it holds it's shape better the second night you serve it up. Hubby will happily eat this three nights in a row it's so tasty, and he doesn't even like pasta very much.