Fresh pasta needs only brief oven-baking. Used in a vegetarian lasagne it is layered with wilted fresh spinach and juicy cherry tomatoes, then baked with a creamy goat's cheese topping.

Ingredients for goat's cheese, spinach and pesto lasagne

500 g baby spinach leaves
200 g mild creamy goat's cheese
¾ cup (200 g) ricotta cheese
1 tablespoon pesto
pinch of grated nutmeg
250 g fresh lasagne (about 9 sheets)
350 g cherry tomatoes, halved
2 eggs, lightly beaten
½ cup (125 ml) low-fat milk
¾ cup (50 g) fresh white breadcrumbs
2 tablespoons grated parmesan cheese

Preparation method for goat's cheese, spinach and pesto lasagne

1. Preheat the oven to 190°C. Put the spinach in a large saucepan, with just the rinsing water clinging to the leaves. Cover and wilt it over a low heat for about 5 minutes, turning it occasionally. Tip the spinach into a colander and allow to drain, but do not squeeze dry. Reserve 2 tablespoons of the juices.

2. Put the goat's cheese and ricotta in a large bowl and mix together, then take out half the mixture and set aside. Add the pesto and reserved spinach juice to the cheese in the bowl and blend until smooth. Stir in the spinach and nutmeg and seasoning to taste.

3. Lay the lasagne sheets in a roasting tin and pour over enough boiling water to cover. Leave for 5 minutes until softened, then carefully drain.

4. Spread one-third of the spinach mixture over the base of a 25 × 18 × 8 cm ovenproof dish. Scatter one-third of the tomatoes in an even layer over the spinach mixture, then cover with a layer of pasta, trimming to fit the dish. Add half of the remaining spinach mixture in a thin layer, top

with half the remaining tomatoes and cover with pasta as before. Cover with the last of the filling and arrange the remaining pasta sheets over the top.

5. Whisk the reserved cheese mixture with the eggs, milk and seasoning. Pour over the lasagne, then sprinkle with a mixture of the breadcrumbs and parmesan. Bake for 25 minutes until the topping is lightly set and browned. Serve while hot.

From: Healthy One-Dish Cooking