Vegetarian Lasagne Recipe

Vegetarian Lasagne Recipes

Ingredients :

Sauce :

2 medium onions, peeled and chopped

3 large tomatoes, chopped

150g tomato paste

2 cups water

1-2 tsp crushed or finely chopped garlic

1 tsp dried mixed herbs

1/4 tsp each, black pepper and salt

750g three bean mix or kidney beans

Layers :

250g frozen spinach

9 sheets instant spinach or wholemeal lasagne noodles

1/2 cup each, cottage cheese and grated low fat block cheese

2 tbsp grated parmesan cheese

Method :

Wipe a frying pan with oil, heat it and sauté onions in frying pan until lightly browned, stirring to prevent burning. Add tomatoes and cook for about 5 minutes until soft. Add tomato paste and water and mix thoroughly. Add seasonings. Rinse and drain beans and add. Combine well. Simmer gently, covered, until you are ready to assemble the lasagne. If sauce becomes too thick, add a little water. Place spinach in saucepan. Cook very gently, uncovered, until it is fairly dry.

To assemble :

Spoon a thin layer of tomato and bean sauce over base of dish. Arrange a layer of noodles on top. Spoon on more sauce, sprinkle with half the low fat cheese and 1 tbsp of parmesan. Top with another layer of noodles and cover this with spinach, cottage cheese and the remaining parmesan. Place the last layer of noodles over this, cover with the remaining sauce and lastly, sprinkle with the remaining grated, low fat cheese. Cover with foil and bake for 30 minutes. Remove the foil, and bake for a further 30 minutes or until noodles are tender.

This dish is even better is prepared the day before it is to be served, so that the flavour can fully develop. It freezes well, so prepare a few and store them in the freezer as a standby.

Serves 4 - 6

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