Ingredients
Method
1.Heat oil in a large deep frying pan over medium-high heat; cook onion and garlic, stirring, about 5 minutes or until onion softens.
2.Meanwhile, tear lasagne sheets lengthways into strips;
put long strips aside, save any small broken pieces. Sprinkle small broken pasta pieces and spinach into pan with onion; mix gently to combine. Pour combined pasta sauce and the water into pan; mix gently to combine.
3.Insert long pasta strips, standing upright on long sides, into the mixture. Sprinkle with both cheeses. Bring the pan to the boil over high heat. Reduce heat to low; simmer, for
2 minutes or until pasta is tender.
4.Preheat grill (broiler).
5.Grill lasagne for 5 minutes or until cheese browns. Cover, stand for 5 minutes before serving. Sprinkle with basil.
You need a frying pan with an ovenproof handle for this recipe, or cover the handle with a few layers of foil to protect it from the heat of the grill. You could use a large flameproof baking dish (about 3-litres/12-cups) instead of the frying pan, if you prefer.
We used a ready-made fresh bolognese pasta sauce containing beef and herbs; you’ll find it in the refrigerated section in most supermarkets.
Instead of breaking the pasta into long strips, simply break it all into bite-sized pieces; mix the pieces into the spinach and pasta sauce mixture, sprinkle over the cheese and cook the lasagne as directed.
Note
