Vegetarian Lasagna - Spinach & Cheese
| This is my favourite vegetarian lasagna. I prefer to make this with sheets of fresh lasagne and you can buy these in the chilled cabinet in most large supermarkets. If you are using the dried lasagne you may need to cook this for 5 minutes longer and make sure that the lasagne is completely covered with sauce or it will dry out. | ||
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Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps prevent cancer and heart disease. However its difficult to absorb from raw tomatoes and is much better absorbed if the tomatoes have been cooked in a little oil. |
Ingredients225g frozen or 450g fresh spinach
Tomato Sauce1 onion, chopped Method:Preheat the oven to 180C/350F/Gas 4. To make the tomato sauce, sauté the onion and garlic in the olive oil until softened. Add the tomato puree and sauté for 1 minute. Drain and discard the juice from the cans of tomatoes and add the tomatoes to the sautéed onions. Add all the remaining ingredients and simmer uncovered for 10 minutes. Season to taste. Meanwhile, to prepare the spinach and cheese layer, cook the spinach, drain thoroughly and then sauté in the butter for a couple of minutes. In a food processor, blend together the spinach, cottage cheese, egg, double cream and Parmesan cheese. Season with a little black pepper. To assemble the lasagne, spread a thin layer of sauce over the base of a fairly deep ovenproof dish measuring about 23 X 15 cm (9 X 6in). Lay two sheets of lasagne on top, spoon the remaining spinach mixture on top and then cover with a third of the Mozzarella cheese and a third of the tomato sauce. Lay the remaining two sheets of lasagne on top, cover with the remaining tomato sauce and Mozzarella cheese and then sprinkle the extra Gruyere cheese over the top. Bake in the oven for about 25 minutes. Information:
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