Quick and easy and super comforting, Spinach and Ricotta Lasagne can be made a few days ahead for an easy weeknight meal.
Heat oven to 200°C. Wilt the spinach in a pan with a little oil and the shallots. Allow to cool slightly then add ricotta and eggs and fold to combine. Place one layer of lasagne sheets in bottom of the pan, top with 1/3 of the ricotta mixture then repeat until all filling is used and there is a layer of pasta on top. Pour over the passata then dot the garlic over the passata. Sprinkle over the parmesan cheese generously. Bake in oven until cheese is golden and tomato topping is bubbling.