Spinach and Ricotta Lasagne with Mozzarella
This is a fantastic lasagne that you can have on the table in no time at all. Choose the largest shop-bought ravioli you can find, as they’ll be easy to work with. It’s also worth paying a little extra for the best cans of Italian plum tomatoes you can find. There really is a world of difference in the taste and the richness of their flavour means you don’t even need to use tomato purée. I promise you’ll never look back.
Preheat the oven to 200°C (400°F/gas mark 6). To make the tomato sauce, heat the oil in a wide pan over a medium heat and gently sauté the onion for a couple of minutes, until softened but not coloured. Tip in the tomatoes, then add the sugar and season to taste. Mash down with a potato masher, then bring to the boil and boil fast for about 5 minutes to reduce and thicken.
Add the basil leaves, then blitz until smooth with a hand blender. Cook the ravioli for 2–3 minutes in a large pan of boiling salted water or according to the packet instructions, then drain well. Arrange half of the ravioli in the bottom of a 2.5 litre capacity ovenproof dish and cover with half of the tomato sauce. Add a layer of the prosciutto slices and then repeat with the remaining ravioli, tomato sauce and prosciutto. Cover with the mozzarella and sprinkle the Parmesan on top. Bake the lasagne in the oven for 15 minutes, then quickly flash under the grill until the mozzarella and Parmesan are bubbling and golden. Serve straight to the table with a separate bowl of salad.
4 x 300g (11oz) packets of fresh spinach and ricotta ravioli
12 slices prosciutto
2 x 125g (4 ½oz) balls of buffalo mozzarella, sliced (Toonsbridge if possible)
25g (1oz) freshly grated Parmesan
lightly dressed mixed salad,
2 tbsp olive oil
1 onion, finely chopped
2 x 400g (14oz) cans good-quality plum tomatoes
good pinch of sugar
handful of fresh basil leaves
sea salt and freshly ground black pepper