you will need:
1 pack frozen spinach
1 small carton cream cheese
2 tbs butter
3 tsp garlic blended
8 lasagna noodles, cooked
1 maggi chicken cube
1 500g pack shredded mozzarella
2 cups of basic white sauce with sprinkle of nutmeg, seasoned with salt and pepper
salt and pepper to season spinach mix
Heat a pot on medium high heat and add butter, add onion and fry till transparent, add garlic, stir for 2-3 minutes, add spinach and maggi cube, and cook thoroughly. Take off heat and stir cream cheese into spinach and add white sauce to this mix, season cautiously and set aside.
Layer lasagna noodles in bottom of small baking pan, add spinach mix then mozzarella cheese to cover, then add another layer of spinach(all the rest) and then lasagna noodles then the last bit of mozzarella. Bake in oven at 175c for 30-40 minutes or until top is slightly browned.
350g ready made short crust pastry
1 tbs icing sugar
for the filling:
200g caster sugar
4 lemons,zest of one and juice of all
100 g butter,melted
125 ml single cream
Roll out pastry and use to line a 23 cm fluted,loose bottomed tart tin allowing the sides to come above the rim. Pinch edges, prick the base and chill 30 minutes.
Preheat oven to 200c. Line pastry with greaseproof paper and bake for 10 minutes. Remove paper and bake a further 5 minutes until just golden.
Reduce heat to 180c. Place the eggs,sugar,lemon zest in a food processor and blend for 1 minute, add the butter and blend for few seconds. Then add the lemon juice and cream and blend for just a second. Pour into tart case and bake for 30-35 minutes until filling is just set. Cool at room temperature. Top with icing sugar and candied lemon zest.