Spinach Ricotta Lasagna

Directions

1. 1
   Chop onions, garlic and spinach
2. 2
   Stir-fry onions garlic and oregano with 1 tbsp of olive oil for 5 minutes
3. 3
   Add spinach, cook until limp
4. 4
   Pre-heat oven to 180 Celsius
5. 5
   Boil 8 lasagna sheets (you can use olive oil to make sure they don't stick together
6. 6
   Rub 1 tablespoon of olive oil around a small baking tray
7. 7
   when the spinach mixture has cooled slightly, chop everything once again
8. 8
   Mix ricotta, pesto, parmesan cheese, salt and pepper, together with cooked spinach, leave a small handful of parmesan for the top layer of the lasagna
9. 9
   Put first layer of pasta sheet on the bottom of the tray and about 1cm of evenly spread spinach-ricotta mix.
10. 10
    repeat until tray is full, the top layer should have only pesto and parmesan (about 20g)
11. 11
    Bake for about 30 mins, or until golden brown
12. 12
    serve hot