Vegetarian Lasagne

Ingredients

1 bag of baby spinach
half a container of low fat ricotta
grated cheese
3 cloves of garlic
1 bottle pasta sauce
lasagne sheets
cherry or grape tomatoes cut in half
onion diced
mushrroms
zucchini x2
italian herbs
salt and pepper

1. Boil some spinach in a pot, only for a minute or two till it wilts, then put in colander and run under cold water.

2. Once water has drained out, chop up spinach..

3. Meanwhile, put a tablespoon or two in fry pan and cook up onion and garlic, till transparent. Slice tomatoes in half and add to pan to soften.  At this stage can also add zucchinis and mushrooms or even bell pepper, or olives, but I did not have those on hand today.

Once cooked through add pasta sauce and italian herbs, salt and pepper and stir through well.

4. Mix spinach in with 2 cloves garlic, cheddar cheese and ricotta, stir well. This is how it looks mixed.

5, Put a layer of the pasta sauce on bottom, Cover with dollops of ricotta mixture, then put lasagne sheets on top, Repeat this until the final layer is ricotta on top, then grate cheddar cheese and cover top with that.

6. Cook in 375F oven for 30 minutes.
Here is how it looks after removed from oven

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