Three-colour ricotta lasagne

1 quantity Lasagne

65g (2½oz) (5 tablespoons) butter, plus extra for greasing salt

For the filling

450g (1lb) (2 cups) ricotta cheese

80g (3oz) cooked spinach, drained and puréed

250ml (8fl oz) (1 cup) passata (bottled, strained tomatoes)

80g (3oz) (1 cup) pecorino cheese, grated

salt and pepper

To make the filling, rub the ricotta through a sieve into a bowl and beat well with a pinch of salt and pepper. Put one-third of the ricotta into another bowl and beat in the spinach purée.

Put half the remaining ricotta into another bowl and beat in the passata. Leave the remaining ricotta plain.

Preheat the oven to 180°C/350°F/Gas Mark 4 and grease an ovenproof dish with butter.

Make a layer of lasagne in the base of the prepared dish, spread the spinach and ricotta mixture on top and sprinkle with grated pecorino.

Make another layer of lasagne, spread the white ricotta on top and sprinkle with grated pecorino.

Make a final layer of lasagne, spread the ricotta and tomato mixture on top and sprinkle with the remaining pecorino.

Dot with butter and bake for 20 minutes. Serve immediately.

Preparation time:
30 minutes

Cooking time:
25 minutes

Serves 6