Vegetarian Spinach Lasagne

Vegetarian Spinach Lasagne

INGREDIENTS
12

DIFFICULTY
Medium

SERVINGS
8

RATING

PREPARATION TIME
10 mins

COOKING TIME
70 mins

AGE GROUP
12 – 36 months

INGREDIENTS
8-10 leaves of spinach (silver beet/Swiss chard)
2 tablespoons of olive oil
1 onion, peeled and diced
2 carrots, peeled and finely chopped
1 red bell pepper, seeds removed, thinly sliced
1 ½ cups of mozzarella cheese, grated
3 lasagne sheets
Pinch of salt & pepper
1 teaspoon of butter
1 cup of water
1 x 400 gram can of chopped tomatoes
1 tablespoon of tomato paste

METHOD
1. Preheat an oven to 190C (375F)

2. Wash the spinach (silver beet/chard) really well, cut away the white stalk and any thick white ‘veins’, roughly chop the green parts.

3. Heat the olive oil in a medium-sized saucepan over medium heat then put in the onion and stir/fry until the onion is golden brown.

4. Add the grated carrot and sliced capsicum to the pan, turn heat to medium/low, and continue cooking for 3-5 minutes – stirring often – until the vegetables are soft.

5. Add in the chopped spinach the salt and pepper and 3-4 tablespoons of water, and cook gently for a further 1 or 2 minutes, until the spinach is soft.

6. Add in tomatoes, tomato paste and water for a further 15 minutes on a simmering heat.

7. Spread a layer of sauce on the bottom of the baking dish. Then lay 1 lasagne sheet in the dish, spread half the silver beet mixture over them, then half the grated mozzarella cheese.

8. Repeat these layers – ending with cheese – then place in the oven to bake for about 50 minutes.

9. Allow to cool, then chop up as required to serve.

HANDY HINTS

Yum

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