Greens and ricotta lasagne

People have been known to say that I often make similar things.  And it is true I often do make something and then think maybe I could make it this way instead of how I did it last week, or maybe I could add some different ingredients for a different taste altogether.  That is why after not having made lasagne for years I am making it twice withinin a short time frame. This one is like a mixture of spanakopita and tomato lasagne,  It was great to have the combination of different flavours catching my tastebuds. I will certainly make this again.

Ingredients

400 gr diced tomatoes
2 tbs tomato paste (without salt)
Bunch dill 15 gr
4 cloves of garlic
4 tsp crushed ginger root
1 leek

1 bunch endive

1/2 bunch silverbeet
375 gr ricotta
6 sheets lasagne pasta (type that does not require pre-cooking)
Parmesan

Mode

Preheat oven to 180c

Slice leek

Roughly chop endive, and silverbeet

Place vegetables in top of steamer

Crush 2 cloves of garlic

Add garlic and 2 tsp ginger to vegetables in steamer

Steam until tender

Meanwhile chop thyme

Crush 2 cloves garlic

Place tomatoes in saucepan on stove

Add thyme, 2tsp ginger, garlic and tomato paste

Stir to combine

Bring the boil and reduce to simmer

Simmer until thickened

Place a couple of tablespoons of the sauce in the bottom of a baking dish

Add layer of pasta

Add the steamed vegetables

Add another layer of pasta

Spoon half the ricotta over the sauce

Add another layer of pasta

Spoon half the tomato sauce over the pasta

Spoon the remaining half of the ricotta over the paster

Sprinkle with Parmesan

Add another layer of pasta

Cover with remaining sauce making sure that all the pasta is covered

Sprinkle with Parmesan

Bake in the oven for 45 minutes