Spinach and Ricotta Lasagne

Ingredients

500 gr lasagne
400 gr ricotta
300 gr each low moisture mozzarella and cheddar (or another combination of one melty cheese and one tasty cheese)
100 gr parmesan
150 gr crumbly blue cheese of choice
750 gr marinara or similar tomato based sauce
1 egg
1 bunch (500 gr) spinach, chard, or other green leafy vegetable of choice, or a mix
Salt and pepper to taste

Oven temperature: 190 C.

Blanch the spinach. Squeeze out most of the moisture, then chop into small pieces.
In a bowl, combine ricotta, egg, and spinach. Stir well. (Substitution: you can blitz cottage cheese in a food processor to replace ricotta.)
Grate mozzarella, cheddar, and parmesan cheeses.
Cook your lasagne if it’s a kind that needs to be cooked.
Spread a thin layer of sauce in the bottom of a lasagne pan. Top this with a layer of lasagne. Spread a layer of the ricotta-spinach mixture over this, followed by a layer of tomato sauce.
Sprinkle on a layer of mozzarella and cheddar, followed by a light sprinkling of parmesan and some crumbled blue cheese.
Repeat 4 and 5 with as many layers as you want.
Put on a final layer of lasagne. Spread a generous layer of sauce to cover this layer completely (this layer of sauce is optional if you’ve cooked your lasagne, but necessary if you’re using a kind that doesn’t need precooked). Note: no ricotta and no blue cheese on this layer.
Top with a layer of mozzarella, cheddar, and a generous sprinkling of parmesan.
Bake until well browned, probably 30-45 minutes depending on the number of layers you’ve made.
Let cool for a good 20 minutes before you slice and serve.