This recipe is great for students, ideal if you're looking for a gluten free lasagne and also good if you just fancy making something yummy at the weekend. Enjoy!
- measuring spoons
- frying pan
- ovenproof dish
- 8 large eggs
- 125g Parmesan cheese, grated plus a ltttle extra for the top of the dish
- a handful of basil, finely chopped
- a handful parsley, finely chopped
- 4 tablespoons olive oil
- 125g passata/strained tomagtoes or good homemade tomato sauce
- 200g buffalo mozzarella or ricotta salata, grated
- 250g spinach, chopped and stems removed
Turn the oven on to 200C/180Cfan. Brush a little oil inside a large ovenproof dish. Crack the eggs into a bowl (fish out any shell if you need to), add the parmesan cheese, basil and parsley and season with salt and pepper. Whisk with a fork.
Heat 1 tablespoon of olive oil in a large frying pan, add 3 tablespoons of the egg mixture. Cook over a medium heat for 4 minutes to make a frittata. Using a spatula flip the frittata and cook the other side until lightly golden on both sides.
Take the frittata out of the pan and continue until all the oil and egg mixture is used up and you have a stack of frittatas.
Cut the frittatas into strips. Put a layer of the tomato passata or tomato sauce on the bottom of the dish.
Cover with the frittata strips, then the mozzarella or ricotta salata and a handful of spinach. Continue in this way until you have three layers.
Scatter over a thin layer of parmesan cheese to cover the top. Cover with foil and using oven gloves put in the oven for about 20 minutes, until bubbling hot.