Vegetarian Lasagna
This is a great meal to keep in the freezer. Leftovers could be used the day before a game.
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prep time15minuti
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cook time30minuti
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serves4people
Ingredients
Tomato Sauce
White Wine Sauce
Spinach Layer
Cheese Layer
Method
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To make the tomato sauce:
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Heat oil in pan. Add onion and mushrooms then cook for about 3 minutes over a high heat, stirring until onion is tender.
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Add herbs, crushed tomatoes, tomato paste and tomatoes. Bring to boil, reduce heat, simmer uncovered for 30 minutes, stirring occasionally.
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To make the white wine sauce:
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Melt margarine in pan, stir in flour, and cook for 1 minute whilst stirring.
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Gradually stir in wine and milk, stir over heat until sauce boils and thickens. Add cheese, and stir until melted.
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To make spinach layer:
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Heat oil in pan, add garlic, spinach and shallots. Stir fry until spinach is wilted, about 3 minutes; drain away any liquid.
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To make cheese layer:
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Beat cheese and eggs together until blended.
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To construct the Lasagna:
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Pre-heat oven to 180°C
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Commence assembly by placing 1/3 of the tomato sauce on the base of a ovenproof dish, followed by a layer of lasagna.
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Then add half the remaining tomato sauce, half the spinach and half of the cheese mixture, followed by another layer of lasagna.
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Layer the remaining tomato sauce, spinach and cheese mixture followed by a final layer of lasagna and pour over the white wine sauce.
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Bake uncovered for 30 minutes or until top is bubbly and beginning to brown. Stand for 10 minutes before cutting.
