Serves: 4
1 kilogram spinach, trimmed
3 eggs, beaten lightly
2 cups ricotta cheese
1/4 cup coarsely grated Parmesan cheese
3 spring onions, chopped
1-1/2 cups spaghetti sauce
12 pieces instant lasagna noodle
1 cup coarsely grated cheddar cheese
Boil, steam or microwave spinach until just wilted; drain. Squeeze excess liquid form spinach; chop roughly. Combine eggs, ricotta, Parmesan and onions in large bowl; stir in spinach. Spread half of the pasta sauce over base of oiled shallow baking dish; cover with 3 sheets lasagna, top with a third of the spinach mixture. Cover spinach layer with 3 sheets of lasagna; repeat layering with remaining spinach mixture and remaining lasagna sheets. Top lasagna with remaining tomato sauce; sprinkle with cheddar cheese. Cover lasagna with foil; bake in 180 – 190 oven 40 minutes. Remove foil; bake 20 minutes or until browned on top.