- Cooking oil spray
- 1 egg yolk
- 1 tbsp milk
- 500g fresh ricotta
- ½ cup grated parmesan
- 400g jar arrabbiata pasta sauce
- ½ x 375g packet fresh lasagne sheets, halved
- 100g prepared fresh basil pesto
- 50g baby spinach, roughly chopped
- ½ x 180g tub bocconcini, sliced
Spray a medium, deep ovenproof frying pan (26cm in diameter) with oil.
Combine egg yolk, milk, ricotta and parmesan in a large bowl. Season with salt and pepper.
Spread half the pasta sauce over base of prepared pan. Arrange a third of the lasagne sheets over the sauce, overlapping and cutting with scissors to fit. Top with half the ricotta mixture then the pesto. Scatter with half the spinach. Repeat with another third of the lasagne sheets. Spread over remaining pasta sauce. Top with remaining lasagne sheets and ricotta mixture. Scatter with remaining spinach. Arrange bocconcini over top. Season with pepper.
Cook in a moderately hot oven (190ºC) for about 35 minutes, or until pasta is tender. Cover with foil if over-browning.
Stand lasagne in pan for 10 minutes before serving.