500ml passata (tomato) sauce

60g parmesan cheese

600g fresh or frozen spinach

225g ricotta cheese

8 lasagne sheets

50g pine nuts, toasted

1/2 tsp nutmeg

200g blue cheese (optional, can be replaced with other crumbly cheese)

100g mozzarella cheese, grated

1 egg, lightly beaten

50ml milk

1 clove garlic, crushed

salt & pepper, to season


1. Thaw or wilt spinach.

2. Mix with ricotta, paremsan, pine nuts, nutmeg, blue cheese, garlic, egg and milk to make a soft sauce.

3. Grease a small lasagne dish.

4. Line the bottom of the dish with about a third of the spinach and ricotta sauce

(I'm no good at splitting those sheets in half)

5. Top with 2 1/2 lasagne sheets

6. Top lasagne sheets with a handful of mozzarella

7. Repeat with remaining sauce, lasagne sheets & mozzarella

8. Finish with passata and mozarella on top.

9. Cook in a moderate hot oven for 30 minutes, until lasagne is soft & heated through. Sit for 10 minutes before serving.


Note: To toast pine nuts; toss in a lightly greased fry pan until golden brown.