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Serves 4 3 7'S Stock Cubes, Vegetable Style
1packet Pre-cooked Lasagna
18 ounces low fat ricotta
9 ounces packet chopped frozen spinach
4 ounces grated parmesan cheese
1 egg
1 large can(28 ounces or so) peeled (or chopped) tomatoes.
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Pre-heat oven to 175 degrees Celsius (350 F). Crush canned tomatoes and place them in a pot; add 2 Ultracubes; on high heat bring to the boil; lower the heat and simmer gently, stirring occasionally. Following manufacturer instructions, microwave the spinach. In a bowl place the hot spinach with their water and the 3rd Ultracube. Mix until cube is dissolved. Allow to cool down for a few minutes. Add the ricotta and grated Parmesan cheese. Coat the bottom of an ovenproof dish with a ladleful or two of the tomato sauce. Gently place Lasagna sheets in the tomato sauce one next to the other to evenly cover the bottom of the oven dish. Add a thick layer of the ricotta-spinach mixture. Place another layer of lasagne on top. Top with another good quantity of the tomato sauce and another layer of ricotta-spinach. Finish with a layer of tomato sauce and sprinkle with the reserved Parmesan cheese. Bake for 20-25 minutes (or as the Lasagna manufacturer recommends)
Serve hot with a salad.
For an interesting, fresher taste, decorate with chopped fresh ripe tomatoes and rocket lettuce.
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