- Preheat the oven to 190°C/ gas 5. Put the spinach in a large saucepan, with just the rinsing water clinging to the leaves. Cover and wilt it over a low heat for about 5 minutes, turning it occasionally. Tip the spinach into a colander and allow to drain, but do not squeeze dry. Reserve 2 tbsp of the juices.
- Put the goat's cheese and Quark in a large bowl and mix together, then take out half the mixture and set aside. Add the pesto and reserved spinach juice to the cheese in the bowl and blend until smooth. Stir in the spinach and nutmeg and seasoning to taste.
- Lay the lasagne sheets in a roasting tin and pour over enough boiling water to cover. Leave for 5 minutes until softened, then carefully drain.
- Spread a third of the spinach mixture in a 25 x 18 x 8cm dish. Scatter a third of the cherry tomatoes in an even layer, then cover with a layer of pasta, trimming to fit the dish. Add half of the remaining spinach mixture in a thin layer, top with half the remaining tomatoes and cover with pasta as before. Cover with the last of the filling and arrange the remaining pasta sheets over the top.
- Whisk the reserved cheese mixture with the eggs, milk and seasoning. Pour over the lasagne, then sprinkle with a mixture of the breadcrumbs and Parmesan. Bake for 25 minutes until the topping is lightly set and browned. Serve hot.
Use sun-dried tomato pesto sauce in place of the basil variety. (See cook's tip on page 116.)
Use chèvre frais, a mild, soft young goat's cheese, sold in tubs, for this recipe. Alternatively, use all Quark cheese rather than a mixture.