Preheat your oven to 180 degrees C (350 degrees F). Finely chop the
Red Onion (1)
Garlic (3 cloves)
and sauté in a pan until soft.
in a blender or food processor until finely chopped.
Pour the whizzed tomatoes into the pan with the chopped onion and garlic. Then add the
Crushed Red Pepper Flakes (1 pinch)
Bay Leaves (3)
and the torn
Fresh Basil Leaves (1 bunch)
. Simmer the sauce for 20 to 30 minutes then remove.
While the sauce is simmering, sauté the
Fresh Baby Spinach (3 1/3 cups)
Arugula (5 cups)
Tuscan Kale (8 stalks)
in a pan with a little
Olive Oil (as needed)
until wilted, then remove from the heat and set aside.
In a medium mixing bowl, add the
Ricotta Cheese (2 1/2 cups)
, finely grated
Parmesan Cheese (1/2 cup)
Ground Nutmeg (1/2 tsp)
Sea Salt (to taste)
Freshly Ground Black Pepper (to taste)
, and mix with a fork to combine.
Add the wilted spinach, rocket and kale to the ricotta mixture and stir to combine.
Using a large baking dish, spread some of the tomato sauce onto the bottom of the dish, add one layer of
Gluten-Free Lasagna Sheets (14 oz)
then spread a layer of the greens and ricotta mix, some basil leaves and another layer of pasta sheets.
Repeat until all the ingredients have been used up.
Mozzarella Cheese (2 2/3 cups)
slices and some basil leaves (to taste) on top,
Drizzle on top with olive oil and sprinkle with sea salt and freshly cracked black pepper.
Place the baking dish into your preheated oven and cook for 50 minutes.
Once cooked, remove from the oven and serve with a fresh garden salad. Enjoy!