Make a tasty spinach and ricotta lasagne

Kate Morris and Sally Brown are food writers and members of the Guilduild of Food Writers. This recipe for a simple, quick and delicious lasagne is from their book The World in My Kitchen. “This recipe could make you very popular at home because it just needs the oven, a baking dish and very few utensils, so there won’t be lots of washing-up at the end,” says Morris. “You can add leftovers such as cooked meat (cut into chunks), carrots, sweet potato or peas, or defrost some ready-roasted Mediterranean vegetables. If you can’t eat pasta, why not replace it with layers using roasted peppers from a jar?” What you need (Serves 4): ● 2 tbsp (tablespoons) olive oil ● 180ml passata or tinned tomatoes ● 3 (115g) sheets of egg…

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The Week Junior (Digital) - 1 Issue, 322

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