Preheat your oven to 180 deg C
Place 1 kg of tomatoes , sliced in half lengthways ( cut side up )on an oven tray .
Cook in the preheated oven for about 30 minutes or until soft .
Place 300 gm of spinach leaves in an oiled pan and allow to completely wilt over a medium heat .
Remove the spinach to a bowl and set aside .
Melt 50 gm of butter in the pan and add 1/4 cup of plain flour , stirring to combine ..
Now gradually add 2 x 375 gm cans of Carnation evaporated milk , stirring over the heat til the sauce thickens and comes to a simmer .
Stir in the spinach , 1cup of mozzarella cheese and 500 gm of ricotta cheese .I also added 1 cup of sliced black olives and 200 gm of bacon pieces .
Season with cracked black pepper and salt .
Spray a rectangular 8 cup ovenproof dish with cooking spray and spoon in half the sauce .
I used instant lasagne sheets and arranged a single layer over the sauce .
Follow with a layer of tomatoes , repeat the process of layering with the remaining ingredients .
Cook in the preheated oven for 45 minutes or until lightly browned and set .
Allow to stand for 10 minutes before slicing and serving .
Serve with garlic bread and salad leaves.
Place 1 kg of tomatoes , sliced in half lengthways ( cut side up )on an oven tray .
Cook in the preheated oven for about 30 minutes or until soft .
Place 300 gm of spinach leaves in an oiled pan and allow to completely wilt over a medium heat .
Remove the spinach to a bowl and set aside .
Melt 50 gm of butter in the pan and add 1/4 cup of plain flour , stirring to combine ..
Now gradually add 2 x 375 gm cans of Carnation evaporated milk , stirring over the heat til the sauce thickens and comes to a simmer .
Stir in the spinach , 1cup of mozzarella cheese and 500 gm of ricotta cheese .I also added 1 cup of sliced black olives and 200 gm of bacon pieces .
Season with cracked black pepper and salt .
Spray a rectangular 8 cup ovenproof dish with cooking spray and spoon in half the sauce .
I used instant lasagne sheets and arranged a single layer over the sauce .
Follow with a layer of tomatoes , repeat the process of layering with the remaining ingredients .
Cook in the preheated oven for 45 minutes or until lightly browned and set .
Allow to stand for 10 minutes before slicing and serving .
Serve with garlic bread and salad leaves.
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