A meatless alternative to a classic beef lasagne. Vary the vegetables and make them uniquely yours each time!
Recipe Ingredients
10ml Pure and Mild Olive Oil
1 small onion, chopped
2ml Crushed Garlic
½ a tray Button Mushrooms, sliced (125g)
400g pouch or jar tomato-based pasta sauce
Italian Lasagne Sheets
1 pouch Butternut Veg for Two, microwaved using on-pack instructions (250g)
1 can Lentils in tomato puree and brine, drained
320g tray frozen Creamed Spinach, microwaved using on-pack instructions
100g grated Cheddar Cheese (250ml)
Recipe Method
Sauté the onion, garlic and mushrooms in the heated olive oil until tender.
Set aside.
Using a greased oven dish measuring approximately 20 x 30cm, layer the ingredients in this order:
Little pasta sauce just to coat the dish base
– Lasagne sheets
– Half the fried onion mushroom mix
– Half the lentils
– Lasagne sheets
– Half pasta sauce
– All the butternut
– Remaining half lentils
– Remaining fried onion mushroom mix
– Creamed Spinach
– Lasagne sheets
– Remaining pasta sauce
Cover and set aside for 30 minutes or so, while the oven heats up to 180 °C.
Sprinkle over the cheese and bake for 30 minutes.
Set aside for up to 10 minutes to allow it to settle and firm up slightly for ease of cutting and serving neat slices.
Hints & Tips
* Use one or two egg lifters to lift sliced lasagne squares neatly and intact for transferring from a deep oven-dish onto dinner plates.
* Find and always use the same perfect size oven-dish that holds the lasagne sheets alongside each other perfectly, to avoid having to overlap or break them to fill gaps.
* A tub of low-fat chunky cottage cheese can be combined and used with the creamed spinach layer if you prefer a creamier dish.
source – cooking365coza
