400g fresh spinach
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, pressed
2 teaspoons oregano leaves
1/2 teaspoon basil
3/4 teaspoon thyme
2 cans plum tomatoes, drained
200g whole wheat lasagna noodles
120g mozzarella cheese, sliced thinly
200g ricotta cheese
50g parmesan cheese, grated
Rinse spinach leaves individually and place them in a saucepan.
Cover and cook over medium heat, with just the water clinging to the leaves, until the spinach is steaming and wilted (about 2 minutes).
In another saucepan, heat vegetable oil and sauté onion, garlic, oregano and basil until onion is soft.
Stir in thyme and tomatoes.
Cover and cook 20 to 30 minutes.
Cook lasagna noodles for 10 minutes in a large kettle of boiling water to which 1 tablespoon oil has been added.
Oil a 13 x 9-inch baking pan and pour in enough of the tomato sauce to cover the bottom.
Add layers in the following order: noodles, spinach, ricotta, mozzarella, Parmesan and tomato sauce.
Repeat until all ingredients are incorporated.
Bake at 160 degrees C (Gas Mark 3) for 35 to 45 minutes, or until the cheeses are melted and the sauce bubbles.
Remove from the oven and let stand 15 minutes before cutting in squares and serving.
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