Ingredients
- 250 g (9 oz/1 cup) ricotta cheese
- 125 ml (4 fl oz/½ cup) cream
- ½ teaspoon freshly grated nutmeg
- 50 g (1¾ oz/½ cup) grated parmesan cheese
- 125 g (4½ oz/1 cup) grated cheddar cheese
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 bacon slices, cut into 1 cm (½ inch) pieces
- 500 ml (17 fl oz/2 cups) tomato pasta sauce
- 2–3 large fresh lasagne sheets
- 4 eggs
- 250 g (9 oz) packet frozen chopped spinach, thawed and squeezed dry
- flat-leaf (Italian) parsley leaves, to garnish
Method
1. Preheat the oven to 180°C (350°F/Gas 4).
2. Put the ricotta, cream, nutmeg, parmesan and half the cheddar in a bowl. Mix well and set aside.
3. Heat the olive oil in a large wide (4 litre/140 fl oz/16 cup) flameproof casserole dish. Sauté the onion and bacon over medium heat for 5–7 minutes, or until the bacon is cooked. Remove to a plate and take the dish off the heat.
4. Spread one-third of the tomato sauce over the base of the dish, then cover with a lasagne sheet, cutting the lasagne to fit. Spread half the onion mixture over and another one-third of the sauce.
5. Make four small, evenly spaced wells in the sauce and break the eggs into them. Cover with another layer of lasagne sheets.
6. Spread the remaining onion mixture over, then dot with the spinach and half the ricotta mixture. Top with a third layer of lasagne sheets. Pour the remaining ricotta mixture over, spoon the remaining tomato sauce over and sprinkle with the remaining cheddar.
7. Bake for 40 minutes, or until the lasagne sheets are cooked and the topping is golden. Remove from the oven and leave to stand for 10 minutes. Sprinkle with parsley leaves before serving.
