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Serves 4 3 Ultracubes or 6 Massel 7's, Vegetable Style
1 packet Pre-cooked Lasagna
500 gr. low fat ricotta
250gr. pack chopped frozen spinach
100 gr. grated parmesan cheese
1 egg
1 x 800 gr. can peeled (or chopped) tomatoes.
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Pre-heat oven to 175 degrees Celsius. Crush canned tomatoes and place them in a pot; add 2 Ultracubes or 4 Massel 7's; on high heat bring to the boil; lower the heat and simmer gently, stirring occasionally. Following manufacturer instructions, microwave the spinach. In a bowl place the hot spinach and 1 cup of hot water. Add 1 Ultracube or 2 x 7's. Mix until dissolved. Allow to cool for a few minutes. Add the ricotta and grated Parmesan cheese, mixing gently . Coat the bottom of an ovenproof dish with a ladleful of the tomato sauce. Gently place lasagna sheets in the tomato sauce one next to the other to evenly cover the bottom of the oven dish. Add a thick layer of the ricotta-spinach mixture. Place another layer of lasagne on top. Top with another good quantity of the tomato sauce and another layer of ricotta-spinach. Finish with a layer of tomato sauce and sprinkle with the reserved Parmesan cheese. Bake for 20-25 minutes (or as the Lasagna manufacturer recommends). Serve hot with a salad.
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