Once boiling, turn down to a simmer and add in half the lasagna sheets, stir, then add in the other half. Try to separate the lasagna sheets a little in the pan so they don’t stick together.
8 dried lasagna sheets
Simmer, uncovered, for 20-25 minutes until the lasagna sheets are cooked. Stir a couple of times during cooking and separate any lasagne sheets that may have stuck together.
Stir through the cream, then turn off the heat.
60 ml (4 tbsp) double (heavy) cream
Stir through the spinach, then sprinkle on the cheddar, parmesan, and parsley before serving.
100 g (3.5oz) fresh baby spinach, 100 g (1 packed cup) grated mature cheddar cheese, 50 g (1/2 cup) grated parmesan, 2 tbsp chopped fresh parsley
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Notes
Can it be made ahead?Yes, you can make this recipe ahead, then cool, cover and refrigerate it for 2-3 days. The pasta will absorb more liquid during this time, so the pasta will be softer and there will be less liquid.Reheat the soup in a pan (or in bowls in the microwave), stirring often, until piping hot. You can add in more water or stock to thin our the consistency during reheating.I recommend adding the cheese right before serving.Can it be frozen?Any leftover soup can be cooled, covered and frozen.If you are planning on freezing, then I would recommend taking out the servings you're going to freeze before adding the cheese (don't worry if you're freezing leftovers and it has cheese on though - it's just nicer to add the cheese right before serving).Defrost the soup in the refrigerator overnight, then reheat in a pan (or in bowls in the microwave), stirring often, until piping hot.The pasta will absorb more liquid during this time, so the pasta will be softer and there will be less liquid. You can add in more water or stock to thin our the consistency during reheating.Can I use fresh lasagne sheets?Yes, you can use fresh lasagne, but fresh lasagne will absorb less liquid and will take less time to cook.I would recommend using half the amount of stock. Simmer the soup, after adding the stock, tinned tomatoes and herbs (but before adding the fresh lasagne sheets), for 10 minutes. Then add in the chopped/torn fresh lasagne sheets and cook for 5-6 minutes, until the pasta is tender.Nutritional Information is per serving (this recipe serves 8)