For the lasagne
2 x 400g (14oz) tins spinach
300g (10˝oz) cream cheese
Pinch of grated nutmeg
1 large jar passata or tomato based pasta sauce
Salt and black pepper
3 teaspoons basil pesto
250g (9oz) lasagne
About 100g (4oz) cheddar cheese
1 small pack mozzarella
First of all place a sieve over a large bowl and tip the spinach into the sieve to drain. If you put a heavy tin or weight on top of the spinach at this point it will drain quicker and more effectively.
Find a medium sized baking tin. Spoon a little of your tomato sauce into the base of the tin and top with a layer of the lasagne. It's ok to overlap the pasta.
Mix the drained spinach with the cream cheese. Add the pesto and season with a little salt and black pepper and a pinch of nutmeg. Top the lasagne with some of the mixture. Top with more pasta and repeat until all of the mix is used up. Finish with a layer of lasagne.
Top the last layer with the tomato sauce, grate on the cheddar and top with the sliced mozzarella. Bake for about 30 to 40 minutes in a medium oven until the cheese is melted and browned and the top of the lasagne has started to 'buckle'.