Save time without sacrificing flavour with this vegetarian lasagna.
1 garlic clove, crushed
1 cup, sliced mushrooms
One sprig of picked thyme
4 cups raw spinach
1 cup of ricotta
1/2 cup Parmesan grated
6 fresh lasagna sheets
Salt and pepper
1 cup cherry tomatoes
1/2 cup fresh basil leaves
3 tablespoons olive oil
Preheat the oven to 425F.
Heat one tablespoon olive oil in a large frying pan, sauté the garlic and cook until soft. Add the mushrooms and thyme, cook until they soften. Toss in the spinach and stir until fully wilted. Remove from the heat and cool. Fold in the ricotta. Add half the Parmesan and salt and pepper to taste.
In a pot of salted boiling water blanch the noodles for two minutes until al dente. Set aside but you will need to work quickly.
Lay quarter of the spinach mix on the bottom of a oven proof casserole dish and layer the pasta on top , then repeat until the noodles are used Finishing with the spinach mix on top.
Sprinkle over the Parmesan, then bake for 10-15 mins until slightly golden and warm through.
Blister the cherry tomatoes in a hot pan for one minute, adding the olive oil and torn basil right at the end. Top the lasagna with these for color and flavour.