With all the festive season celebrations we have been indulging in, meat has most likely been on a lot of menus. Try this vegetarian lasagne with spinach for something different to eat today.
You will need:
- 500 g Spinach
- 500 ml White sauce
- 8 Lasagna sheets
- Some salt and black pepper
- 500 ml Cheddar or mozzarella cheese, grated
- 100 g Feta cheese
- 1 X 410 g can chopped and peeled tomato with mixed herbs
Method:
1. Bring a medium saucepan of water to the boil.
2. Blanch the spinach for 3 – 4 minutes until wilted.
3. Drain and refresh under cold running water.
4. Drain the spinach of excess water, place in a tea towel and twist out any remaining water.
5. Chop the spinach.
6. Add the feta and mix well.
7. Season with salt and pepper.
8. To assemble, start with a layer of white sauce in a casserole, then top with lasagne sheets, then spinach and then the canned chopped and peeled tomato with mixed herbs.
9. Continue to alternate layers until all ingredients are used.
10. Finish by sprinkling with the cheese.
11. Bake in the oven preheated to 180°C for 40 minutes.
12. When cooked through, remove from the oven and allow to rest for 15 minutes before serving with a fresh salad.
This recipe was found on the Rhodes Quality website via Pinterest.
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