SPINACH AND RICOTTA LASAGNE

Ingredients .....375 gm tub of smooth ricotta , 1 packet of dried lasagne sheets ,140 gm packet of baby leaf spinach ,2 tbs of minced garlic,1 dsp cracked black pepper to taste , 430gm jar of sliced black olives (drained),250gm of tomberry tomatoes ,5 mini caps thinly sliced and 1x 500gm packet of grated mozarella cheese . Spinach and ricotta lasagne sauce ....200ml of kepac manis ( sweet soy sauce ),6 tbs runny honey ,6 tbs of sweet chilli sauce ,5 tbs soy sauce , 4 tbs of hoi sin sauce and 250ml of water . You will need a deep sided ,greased oven proof tray / casserole (approx 20cm x 30cm ). Preheat your oven to 180 deg C . Now prepare the lasagne sauce , place all the ingredients in a small saucepan and heat over a low heat until all the ingredients are combined and slightly thicken ,set aside. Place the olives , tomberries and sliced mini caps in a large bowl and mix with a wooden spoon . Place the ricotta, the minced garlic , cracked black pepper and the spinach leaves in your processor and process till well incorporated / roughly smooth . Grease your lasagne dish and line the base with lasagne sheets and add a light drizzle of the sauce mix , spread a layer of the ricotta spinach mix over the sheets and top with a layer of the mixed fresh vegies and a good sprinke of the cheese . Continue the layering and finish with the lasagne sheets , topped with the rest of the vegetables cheese and sauce . Cook in the preheated oven for 50 minutes and the topping is melted and golden . This dish can be refrigerated for 5 days or readily frozen . This is delicious ...