4 fresh lasagne sheets
250g cooked spinach, excess water removed. (If using frozen spinach, four balls should suffice)
1 white onion, finely chopped
1tbsp olive oil
1tsp crushed garlic
200ml tomato sauce (bottled or home-made)
1 red onion, finely chopped
2 tomatoes, de-seeded and chopped
2tsp chopped mixed herbs
70g cheddar cheese, grated
If using fresh spinach, wash it and cook it in the same water until it wilts. If using frozen, heat it with a little water. Squeeze out any additional moisture.
Heat half the oil and cook the onion and garlic.
Place the onion, garlic and spinach in a blender. Add lots of black pepper and blitz together well so that all is finely chopped.
Tip out into a bowl and mix with the ricotta.
Repeat with the other three sheets.