for tomato sauce:
1 tablespoon olive oil or 15 ml
1 medium onion or 100 g, chopped
5 cloves garlic, finely chopped
2 tablespoons tomato paste
1 cup water or 250 ml, hot
2 cubes MAGGI® Chicken Bouillon or 20 g
1 can tomatoes, canned with juice or 400 g, crushed
1 teaspoon dried oregano
2 tablespoons fresh basil leaves, roughly chopped
for spinach filling:
1 cup frozen spinach or 200 g, chopped and thawed
2 cups rocket leaves or 60 g, roughly chopped
1 cup ricotta cheese or 246 g
¼ cup cream cheese or 60 g
1 medium egg, well beaten
1 cup mozzarella cheese or 100 g, shredded
1 cup emmental cheese or 100 g, shredded
1 cup grated parmesan cheese or 90 g
½ packet spinach lasagna sheets or 250 g, oven ready
To prepare Tomato Sauce: in a large frying pan, heat Olive Oil and Sauté Onions and cook until soft. Add Garlic, and Tomato Paste and sauté for an additional 1 minute.
Add Hot Water, MAGGI® Chicken Bouillon , Tomatoes, Oregano and fresh Basil and allow to simmer for 30 minutes. Turn heat down to low and keep warm.
To prepare Spinach Filling: Combine Spinach, Rocket Leaves, Ricotta Cheese, Cream Cheese and Egg and mix until well combined.
In a separate mixing bowl combine Mozzarella and Emmental Cheese together.
Spoon over 3-4 tablespoons of the Tomato Sauce on the bottom of a baking dish. Add a layer of Lasagna Sheets, sprinkle 1/3 of the Spinach Filling, 6-7 spoons of Tomato Sauce and 1/3 of the Cheese mixture, layer another row of Lasagna sheets and repeat for the remaining ingredients.
Sprinkle the top with grated Parmesan Cheese and bake in the oven for 30-40 minutes until fully cooked and Cheese is slightly golden on top.