- 400 g ready-to-use spinach or Swiss chard
- 2-4 T olive oil
- 2 cloves garlic, crushed
- Sea salt and freshly ground black pepper
- 1 x 400 g can chopped Italian tomatoes
- 10 sheets fresh lasagne (about 220 g)
- 2 x 100 g logs chevin
- 1 cup grated pecorino, plus extra for sprinkling
- 1 cup vegetable stock
Preheat the oven to 190°C.
Pour boiling water over the spinach or Swiss chard and leave for about 5 minutes to wilt. Drain well then chop roughly.
Turn into a heated pan and stir until all the water evaporates. Mix with 2 T olive oil, 1 clove crushed garlic and seasoning, to taste.
Add 1 T olive oil to a saucepan over a high heat. When hot, add the remaining garlic and the tomato and season to taste.
Reduce over a high heat, then blend and check seasoning. Oil a baking tin or dish, then line it with pasta sheets. Spread thinly with tomato sauce then spoon over the sautéed spinach.
Add rounds of chevin and sprinkle with grated pecorino. Repeat, ending with a pasta sheet. Pour in the stock, lifting the pasta to make space for it.
Sprinkle with a little more pecorino, drizzle with the remaining olive oil and bake for 30 minutes, or until the pasta is tender and the top golden. Allow to stand for 5 minutes before serving.
Per serving: 2360.4 kJ, 22.1 g protein, 33.9 g fat, 44.5 g carbs