Oven 180 C

Heat large pan and add spinach and butter. Cover with lid and cook over high for 2 mins. Season with garlic and herb seasoning. Place spinach and liquid from pan into processor. Blend until roughly textured. Mix ricotta and cream together. Set aside.

Spread 1 third of spinach mix into 30x24 oven dish. Layer with lasagne sheets and 1 td of ricotta mix. Repeat and end with ayer of pasta.

Beat egg into pasta sauce and pour over lasagne. Sprinkle with pecorino. Leave to rest at room temp for 30 mins (if time permits).

Bake for 30 to 40 mins until golden.