Serves: 6
Ingredients
Tomato sauce:
- 15ml (1 Tablespoon) oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 cans (400 g each) chopped tomatoes
- 45ml (3 Tablespoon) each chopped fresh basil and oregano
- salt and pepper
Spinach cheese:
- 4 garlic cloves, crushed
- 15ml (1 Tablespoon) oil
- 400g McCain Garden Spinach
- 500g creamed cottage cheese
- 3 egg whites, lightly whisked
- pinch of nutmeg, salt and pepper
- 500ml (1 cuo) mozzarella cheese, grated
Vegetable and pasta layers
- 1kg McCain Country Crop
- 8 lasagne sheets
- 250g brown mushrooms, sliced and fried
- 250ml (1 cup) mozzarella cheese, grated
- 20g Parmesan cheese
Method
Preheat the oven to 180 °C. Grease an ovenproof dish.
Tomato sauce:
Heat the oil and stir-fry the onion and garlic until soft. Add tomatoes and herbs, reduce the temperature and simmer until fragrant and not watery, about 25 min. Season with salt and pepper and set aside.
Spinach cheese:
Stir-fry the garlic in oil until soft. Add spinach and heat until wilted. Remove from the heat and leave to cool. Purée in a food processor. Add cottage cheese and egg whites and season well with nutmeg, salt and pepper. Stir in the mozzarella cheese.
Vegetable and pasta layers:
Blanche the country crop veggies and strain in a colander. Immerse pasta sheets one at a time in boiling water until slightly softened.
Spoon a little tomato sauce into the dish. Layer the pasta, spinach cheese, country crop, mushrooms and tomato sauce. Repeat the layers, ending with the spinach cheese and some country crop.
Sprinkle over the mozzarella cheese and Parmesan cheese and bake for 40 minutes or until cooked through and the cheese are melted and slightly brown on top.
*Recipe courtesy of mccain.co.za.
