A lazy but delicious alternative to cannelloni.
First, wash a large bunch of English spinach and steam it until just wilted. Chop the spinach and a bunch of fresh basil and combine these with 500g (18 oz) of fresh ricotta. You can also add some feta cheese for extra flavour. Season with salt and pepper. Take a rectangular oven dish and pour some tomato passata over the bottom. Cover with a flat layer of lasagna sheets. Over this spread the spinach mixture. If you want more pasta in your dish press upright pieces of pasta into the spinach mixture. Top with another layer of lasagna sheets and pour a generous amount of passata over the top making sure no pasta is showing. Cover the top with a melting cheese such as Mozzarella or Colby and sprinkle with some Pecorino or Parmesan. Bake in a moderate oven for 45 minutes or until golden and bubbling.
michelle picker cooks 