2 kilos of fresh ricotta ($22)
3 bunches of spinach ($7.50)
1chopped onion (50c)
4 free range eggs ($3)
500 grams greek feta ($5)
Juice of one lemon and zest of two organic lemons (homegrown)
6 jars of any pasta sauce ($15)
2 boxes of instant lasagna sheets ($6)
500 grams of shredded cheese ($6)

Method:
1. Wash, chop and saute the spinach with onions, garlic, lemon zest and juice.

2. Cover the bottom of two large cooking dishes/trays with one bottle of pasta sauce.

3. Once the spinach mix has cooked to about 1/10 of it's raw size, remove from the pan to a large mixing bowl and allow to cool (it's important to let it cool before you add the cheeses and eggs)

4. Add cheeses and eggs and mix thoroughly with your hands so it's all squished evenly (please use disposable gloves for all the germiphobes oiwt there like me!)

5. Cover the bottom of the trays with pasta sheets.

6. Add a thick layer of cheese/spinach (use 1/4 of your mix)

7. Cover with lasagna sheets then pasta sauce.

8. Repeat the same 3 layers again making sure your last sauce layer completely covers the pasta sheets.

9. Bake covered with baking paper on high for an hour.

10. Remove from the oven, remove the paper and cover the lasagnas evenly with your shredded cheese.

11. Pop back in the hot oven uncovered for 15 minutes to melt and crisp the top layer.

12. Serve hot with fresh basil leaves. some fresh grated parmesan and enjoy a big family meal like we did!

I'm off cruising the world for a couple of weeks so I'll see you all back in Feb my vegie lovers, ❤ Son xxx