Spinach and Cheese Lasagne

>1 or 2 garlic cloves, finely chopped
>2tbsp olive oil, plus extra for greasing
>2 x 400g cans Chopped Tomatoes
>6 basil leaves, plus extra to serve (optional)
>1 level tsp sugar
>125g Lasagne Sheets
>½ bunch spring onions, trimmed and sliced
>2 x 160g bags Baby Spinach Leaves
>2 x 250g pots ricotta cheese
>25g mature Cheddar, grated
>25g fresh breadcrumbs

Preheat the oven to 190C/170C Fan/Gas 5. Cook the garlic in 1tbsp of the oil for 1 minute. Add the chopped tomatoes, basil and sugar and simmer, uncovered, for about 15 minutes or until reduced by half. Season.


Prepare Lasagne sheets according to directions.

Cook the spring onions in the remaining oil in a frying pan. Add the spinach and cook until it has wilted – don’t worry if it seems too much at first, it will shrink right down. Tip into a bowl and stir in the ricotta. Season.

Lightly grease an ovenproof dish. Spread half the tomato sauce in the base and cover with a single layer of lasagne, cutting it to fit with scissors.

Spread a third of the ricotta and spinach on top. Layer up in the following order – lasagne, ricotta, lasagne, ricotta, lasagne and the rest of the tomato sauce.

Mix the breadcrumbs with the grated cheese and sprinkle on top. Bake for 25 minutes.

(recipe from Asda)