macadamia & jalapeno pesto (see recipe in this section)
3 tablespoons cream
250g goat or soft feta cheese
500g fresh spinach
2 cups ricotta cheese
½ cup grated parmesan cheese
2 eggs, beaten
salt and pepper
500g béchamel sauce (purchased or homemade)
500g instant lasagne
250g grated mozzarella cheese
Make the pesto
Stir in cream and goat or feta cheese to blend and refrigerate until ready to use.
Wash the spinach very well and drain. Place in a pan over medium heat and wilt, turning the spinach with tongs as it cooks. Do not add any extra water and do not overcook. Drain. When cool, squeeze as much water from the spinach as possible. Chop and put in a medium-sized bowl. Stir in ricotta, ¼ cup parmesan cheese and eggs. Season with salt and pepper and set aside. Make béchamel sauce if using homemade. To assemble lasagne, spread ½ cup béchamel sauce over the bottom of a lightly-oiled baking dish, approximately 23 x 30 cm. Place a layer of lasagne pasta over the sauce and then spread evenly with the spinach/ricotta mixture. Next place another layer of pasta, spread with ½ cup béchamel sauce and cover with the pesto/cheese mixture. Place the final layer of pasta on top and spread with remaining ½ cup béchamel. Sprinkle with shredded mozzarella and remaining ¼ cup parmesan cheese. Bake at 180°C for 35-40 minutes or until pasta is soft and top is lightly browned. Allow lasagne to cool for a few minutes before cutting.
Lasagne can be assembled and refrigerated for several hours or overnight before baking. For longer storage, cover lasagne well with plastic and foil and freeze. Bake directly from freezer using directions above, allowing 10-15 minutes additional baking time.
Add 2 poached and cubed chicken breasts to spinach and ricotta layer.
Serve with a simple green salad dressed with vinaigrette and hot