Vegetable Lasagna
250g packet frozen spinach, thawed
250g ricotta cheese
1/4 teaspoon ground nutmeg
810g tin crushed tomatoes
1/4 cup tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 onions, chopped
1 clove garlic, crushed
2 tablespoons cornflour
2 cups milk
lasagna sheets
100g grated cheese
250g packet frozen spinach, thawed
250g ricotta cheese
1/4 teaspoon ground nutmeg
810g tin crushed tomatoes
1/4 cup tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 onions, chopped
1 clove garlic, crushed
2 tablespoons cornflour
2 cups milk
lasagna sheets
100g grated cheese
- Preheat oven to 180C
- Heat a little olive oil in a small pan and saute onion & garlic until onion is softened and transparent.
- Combine spinach, ricotta and nutmeg in a bowl.
- Combine tomatoes, tomato paste & herbs in another bowl. Divide the onion between the two and mix.
- Place the cornflour in a small saucepan and mix enough milk in to make a smooth paste, then add the rest of the milk. Stir constantly over a medium heat until thickened.
- Spread a little of the tomato mixture on the bottom of a glass baking dish and layer lasagna sheets over the top. Then layer as follows:
Half the tomato mixture
lasagna sheets
ricotta mixture
lasagna sheets
remainder of tomato mixture
lasagna sheets
white sauce
cheese - Place in the oven and bake for 1 hour.
3 comments:
Your veggie lasagna looks real yummy, Tracy. I think I am going to try your recipe. Thanks for sharing. Do you cook the noodles ahead of time or do you use them dry?
I didn't cook them ahead of time, and as I sat down to eat I wondered if I should, but it wasn't doughy or anything so I don't suppose it matters. I rolled the pasta dough out to number 2 on my pasta maker thingy so it was pretty thin.
Otherwise I use instant dried lasagna sheets and no, I don't cook those first either.
The hour cooking time seems to take care of it.
Yum-o! I love vegie lasgne.
Kate
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