I remember the kitchen in Sanaa where I first made this; couldn’t get lasagne sheets, Ricotta,or Mozzarella in Yemen. And that particular day, after I’d spent hours hand making fresh lasagne … there wasn’t any fresh spinach in the souq around the corner.
- 1 quantity Tomato Sauce
- about 1½lbs/700g spinach (fresh or frozen; even tinned will work, if it is all you have)
- 1 onion
- olive oil
- 2-3 cloves garlic
- Labneh (made with 2 large cartons Greek Yogurt)
- replaces the 2lb/900g Ricotta and 8oz/220g Mozzarella cheese in the original recipe in Anna Thomas’s “The Vegetarian Epicure” … hmmm, that’s a lot of cheese!
- 4oz/110g Parmesan
- 3 eggs
- salt and pepper
- good bunch fresh parsley
- 1lb/450g lasagne
- Optional – 2oz/50g pine nuts, lightly toasted for a minute in a dry frying pan
- Prepare the tomato sauce.
- Pre-heat the oven to 180C/375F/Gas Mark 4.
- Clean the spinach, and chop coarsely. Wilt in the microwave, cool, and squeeze the spinach.
- Chop the onion and garlic, and sauté to soften in a little olive oil.
- Combine the Labneh, grated Parmesan, fried onions, spinach, and eggs; mix in a bunch of finely chopped parsley, and season with salt and plenty black pepper.
- Assemble the lasagne – in a buttered oblong oven proof dish, lay a layer of pasta sheets, spoon in a layer of the spinach and labneh, and cover with tomato sauce. Repeat two or three times, until everything is used up – make sure the last layer is of tomato sauce, though.
- Cover dish tightly with foil, and bake for 40 minutes; remove foil, and bake another 15 minutes.