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How to make Cheat's spinach and ricotta agnolotti lasagne

Yield = 4
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 1 large bunch English spinach, stalks discarded
  • 330g jar whole roasted peppers, drained
  • 1 tablespoon cornflour
  • 430g pouch tomato, vegetable and lentil soup
  • 630g packet spinach and ricotta agnolotti
  • 1 cup grated pizza cheese
  • 3/4 cup thickened cream
  • Fresh basil leaves, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Cook spinach in a medium saucepan of boiling water for 30 seconds or until just wilted. Drain well in a colander, pressing out excess liquid with the back of a spoon. Using a small, sharp knife, cut peppers into large, flat pieces, discarding any seeds.
  • Step 2 Place cornflour in a jug. Gradually add 1 cup water, stirring until smooth and combined. Stir in soup mixture. Pour 1/2 cup soup mixture into an 8-cup-capacity round ovenproof dish.
  • Step 3 Arrange half the pasta, slightly overlapping, in a spiral pattern over base of dish. Top with a layer of capsicum, then spinach. Season with salt and pepper. Pour over half the remaining soup mixture. Sprinkle over half the cheese.
  • Step 4 Arrange remaining pasta, slightly overlapping, in a spiral pattern over cheese. Pour over remaining soup mixture. Combine cream and remaining cheese in a bowl. Spoon over pasta layer. Season with salt and pepper.
  • Step 5 Bake, covered with foil, for 30 minutes. Discard foil. Bake, uncovered, for a further 20 minutes or until pasta is cooked and top is golden. Stand for 10 minutes. Sprinkle with basil leaves. Serve.