(Serves 4)

  • 30 ml olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 200 g baby spinach leaves
  • 300 g ricotta
  • Salt and freshly ground black pepper to taste
  • 8 lasagne sheets
  • 100 g pecorino, grated

Heat olive oil in a pan. Sauté onion and garlic until soft and translucent. Add spinach and cook until wilted. Add ricotta and season with salt and black pepper. Cook pasta sheets for about 3 minutes until soft. Drain. Use two sheets per person and stack on plates, with filling between sheets. Sprinkle with pecorino and extra olive oil.