Spinach and cream cheese lasagne
This recipe has been on the sky apple cafe menu for years and is just too good to remove for long. One can use fresh sheet lasagne or the dried stuff.
In the restaurant we would use a homemade tomato sauce but to quicken things up I have recommended using a ready made bottled passata, a tomato frito or a simple tomato based pasta sauce
For the lasagne
2 x 400g (14oz) tins spinach
300g (10oz) cream cheese
Pinch of grated nutmeg
1 large jar passata or tomato based pasta sauce
Salt and black pepper
3 teaspoons basil pesto
250g (9oz) lasagne
About 100g (4oz) cheddar cheese
1 small pack mozzarella
First of all place a sieve over a large bowl and tip the spinach into the sieve to drain. If you put a heavy tin or weight on top of the spinach at this point it will drain quicker and more effectively.
Find a medium sized baking tin. Spoon a little of your tomato sauce into the base of the tin and top with a layer of the lasagne. It's ok to overlap the pasta.
Mix the drained spinach with the cream cheese. Add the pesto and season with a little salt and black pepper and a pinch of nutmeg. Top the lasagne with some of the mixture. Top with more pasta and repeat until all of the mix is used up. Finish with a layer of lasagne.
Top the last layer with the tomato sauce, grate on the cheddar and top with the sliced mozzarella. Bake for about 30 to 40 minutes in a medium oven until the cheese is melted and browned and the top of the lasagne has started to 'buckle'.