Back­ground:  The use of ricotta makes this a lasagna typ­ical of Naples or fur­ther south.

The ety­mo­logy of the word lasagna starts with the Greek las­anon which means ‘cham­ber pot’!  The Romans bor­row it as las­anum to humor­ously refer to a ‘cook­ing pot’.  Later, the Italian word lasagne (plural of lasagna) came to refer to a dish cooked in such a pot — flat sheets of pasta layered with minced meat and toma­toes topped with grated cheese.  Soon, the word lasagna was applied to the pasta itself. — Wikipedia

• Pre­par­a­tion time : 15 minutes
• Cook­ing time : 30 minutes to 35 minutes
• Total time : 45 minutes to 50 minutes
• Serves: 4
• You can make it either veggy or non-veggy

Ingredi­ents

235g bag Spin­ach for Cook­ing
250g pot ricotta
145g pot Green Basil Pesto (from the chiller cab­inet)
190g pack cooked skin­less chicken breast fil­lets, sliced
300g pack fresh lasagna sheets
500g pot Napo­letana sauce (from the chiller cab­inet)
250g Grated Moz­zarella
25g Par­mi­gi­ano Reg­giano, grated

• For the meat Ver­sion add in some diced chicken.
• If mak­ing a veg only ver­sion use Port­a­bello Mush­rooms and Auber­gine (cook the auber­gine slightly before adding to the dish).

Method

1. Pre­heat the oven to 180ºC.
2. Place the spin­ach in a colan­der over the sink, then pour over a kettle of boil­ing water to wilt it. Leave to cool then squeeze out all the mois­ture with your hands. Chop roughly and set aside.
3. In a large bowl, mix the ricotta with the pesto until com­bined then add the chopped spin­ach and mix again.
4. Scat­ter the base of a bak­ing tin or lasagna dish with half the chicken slices, top with half the ricotta, spin­ach and pesto mix­ture, and layer with 4 lasagne sheets.
5. Pour over a third of the tomato sauce, sprinkle with a third of the moz­zarella, then add the remain­ing chicken and the ricotta mix­ture. Top with 4 more lasagna sheets. Repeat with more tomato, lasagna and moz­zarella. Top with the rest of the tomato, and sprinkle with the last of the moz­zarella and Parmigiano.
6. Place in the oven for 45–50 minutes until bub­bling and golden. Serve with green salad leaves such as Mixed Leaf Crispy Salad.

Cook’s tips

• The lasagna can be assembled up to 24 hours ahead.
• Replace the fresh pasta with dried lasagna sheets, if you prefer.
• To save time, sub­sti­tute defros­ted frozen chopped spin­ach for fresh.

Here it is!

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