Spinach Ricotta Lasagna

• 4 tablespoons pesto
• 6 2/3 cups spinach
• 8 lasagna sheets
• 1 onion medium
• 2 cloves garlic
• 1 cup ricotta
• 1 teaspoon salt /pepper mix
• 2 tablespoons olive oil
• 1 cup Parmesan cheese
• 1 pinch oregano

1. Chop onions, garlic and spinach
2. Stir-fry onions garlic and oregano with 1 tbsp of olive oil for 5 minutes
3. Add spinach, cook until limp
4. Pre-heat oven to 180 Celsius
5. Boil 8 lasagna sheets (you can use olive oil to make sure they don't stick together
6. Rub 1 tablespoon of olive oil around a small baking tray
7. when the spinach mixture has cooled slightly, chop everything once again
8. Mix ricotta, pesto, parmesan cheese, salt and pepper, together with cooked spinach, leave a small handful of parmesan for the top layer of the lasagna
9. Put first layer of pasta sheet on the bottom of the tray and about 1cm of evenly spread spinach-ricotta mix.
10. repeat until tray is full, the top layer should have only pesto and parmesan (about 20g)
11. Bake for about 30 mins, or until golden brown
12. serve hot

pesto, spinach, lasagna sheets, onion, garlic, ricotta, salt pepper, olive oil, parmesan cheese, oregano

Taken from www.yummly.com/recipe/Spinach-Ricotta-Lasagna-772355 (may not work)