We are back in Sydney, hooray! The only problem is I have an empty freezer and a very hungry baby. Harry is now walking, so he consumes even more than I thought possible. What happens when he is 18? Seriously? How do you feed them? This is a very simple spinach lasagne recipe I made up. I chose to do only a few layers so I could slice it into thin fingers, perfect for little hands.

Tip: Layer the lasagna however you like, just make sure the pasta layers are completely covered in sauce both sides so they don’t dry out.

Ingredients

• 1 pkt fresh or frozen lasagne sheets (I used the crinkly ones)
• ½ cup grated cheese, to sprinkle on top
• (Tomato Sauce)
• 1 tbs olive oil
• 1 medium brown onion
• 1 red capsicum
• 1 clove garlic
• 410g can tomatoes (no added salt)
• 1 cup chicken stock (no added salt)
• 1 tbs tomato paste (no added salt)
• Salt and pepper to season (optional)
• (Green Sauce)
• 2 tablespoons butter
• 3 tablespoons plain flour
• 1 cup milk
• 1/4 cup grated cheese + extra to sprinkle on top
• 1 cup fresh ricotta
• 1pkt frozen spinach, thawed and drained

Method

Step 1

(Tomato sauce) Heat oil in a frypan over medium. Add the onion and simmer until fragrant. Add all other ingredients, and simmer gently for about 30 minutes or until sauce has reduced. -

Step 2

(Green sauce) Melt butter in a large saucepan. Then stir in the flour to make a paste, and add the milk. Whisk until this mixture begins to thicken. Add the cheese and ricotta. Stir through the spinach. Remove from heat, and set aside. -

Step 3

(Stacking) Preheat the oven to 180. Spread a little tomato sauce on the bottom of a baking dish, and then cover with a sheet of pasta. Spread the tomato mixture generously on top, then a layer of green sauce. Continue to layer in this way until you have reached your desired lasagne height. Finally, spread a tomato sauce layer, then sprinkle with extra grated cheese.  -

Step 4

Cook in the oven for around 45 minutes or until pasta is soft. -