RICOTTA & SPINACH LASAGNE WITH A CRUNCHY , TOMATO, CAPSICUM , OLIVE AND CHEESE TOPPING .

I placed 375 gm of ricotta in my processor along with 200gm of baby spinach leaves and 3/4 cup of all purpose flour ( PF), 2tbs of minced garlic , ( sriracha / chilli flakes , optional and to your taste . I sprayed an oven proof dish and lined the base with wholemeal lasagne sheets . Then spread a layer of the ricotta , spinach mix over and topped that with sliced fresh tomatoes , sliced capsicums and sliced kalamata olives and a sprinkle of grated cheese . Repeat the layering , finishing with a lasagne sheeets. Top with a mixture of sliced fresh tomatoes , sliced olives ,capasicums and a generous scatter of shredded cheese . Cover with cling wrap and refrigerate for 4 hours or overnight . Preheat your oven to 160 deg C . Bake for 90 minutes . I love this lasagne it is easily sliced and is great with a mixed leaf salad and chips, you could serve it with a drizzle of passata , it is also great for lunches .