SPINACH AND ARTICHOKE LASAGNE

If you can't find frozen spinach, use fresh spinach instead and blanch before using

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F and spray a baking dish with olive oil spray.

Step 2

Heat a large frypan over medium-high heat and spray with olive oil. Add artichoke hearts, season with salt and pepper and fry for 5 to 6 minutes until lightly charred. Remove from the pan and allow to cool.

Step 3

To a medium mixing bowl, add artichoke, spinach, ricotta, feta, salt, pepper, garlic and onion. Mix well.

Step 4

To the baking dish, spoon 1 tablespoon of sauce, spread to cover the base to prevent anything from sticking. Add lasagna sheets, and then spread a few spoonfuls of the ricotta mixture from edge to edge. Add 100ml of the Napoletana sauce, then repeat with the remaining sheets, ricotta mixture and Napoletana sauce.

Step 5

Once you’re done, cover with foil and cook in the oven for 35 minutes.

Step 6

Serve topped with fresh basil