Lasagna with Baby Corn & Spinach

Though Margaret uses ricotta in this lasagna, it is a small amount, mostly for flavor. This is a lite lasagna recipe.

• 575g jar (2 cups) lite tomato sauce
• 125g (4 ounces) can creamed corn
• half cup water
• 9 lasagna noodles (1/2 pound)
• two cups washed baby spinach
• 200 g (1/2 pound) fresh ricotta cheese
• two slices proscuitto, chopped

METHOD

Cook lasagna in abundant boiling water. When not quite al dente, stop cooking, drain and lay each noodle on a damp towel in preparation for assembling.

Preheat oven to 180° C or 370° F.

Mix tomato sauce, corn and water together. Place alternate layers of sauce, pasta, and spinach into a 22cm (8x8x2 inch) square casserole dish finishing with a thin layer of sauce.

Spread cheese evenly over top layer of pasta. Sprinkle with proscuitto.

Cover dish with lid or foil and bake in a preheated oven at 180° C or 370° F for 15 minutes. Remove cover and bake for a further 25 minutes.

Serve with a fresh garden salad

TIP: For a vegetarian alternative, omit proscuitto and sprinkle with chopped fresh herbs on serving.

Contributor: Margaret Walker

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Margaret uses fresh lasagna sheets for this, a lovely way to cook, but we've adapted this lasagna recipe for speed.

 

 

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