Cheesy Tomato & Spinach Lasagne

For the tomato sauce, place the ingredients in a blender and puree until smooth. Empty into a large microwave-safe bowl. Cover with a microwave-safe plate and microwave on high for 2 minutes. Remove and uncover. Stir the sauce, then set aside until ready to assemble.

To make the cheese sauce, mix all the ingredients together in a large bowl. Set aside.

Place the spinach into a large microwave-safe bowl (you may need to do this in two batches) and cover the bowl with a microwave-safe plate. Microwave on high for 5 minutes or until wilted. Remove and uncover. Drain in a colander and, when cool enough to handle, squeeze out and discard the excess liquid (or you could place the colander in the sink and push down on it with a ladle). Place the spinach in a food processor along with the ricotta, garlic, nutmeg and 1 teaspoon of salt. Blend until smooth.

To assemble the lasagne, spread a large spoonful of the tomato sauce over the base of a baking dish (about 21 x 21cm, or 8 x 8 inches). Lay over enough lasagne noodles to form a single layer. Spread over ½ cup of the cheese sauce mixture. Then spread over a ½ cup of the spinach mixture. Cover with another layer of lasagne sheets. Repeat layers, finishing with a final layer of the cheese sauce. Sprinkle over the mozzarella.

Cook in the microwave using the microwave/convection combination function (190°C and 440 watts) for 15 minutes.

This recipe was made using the Panasonic 3-in-1 Convection Microwave Oven (NN CD58J)