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Vegetarian Lasagna
This is a great meal to keep in the freezer. Leftovers could be used the day before a game.
prep time
15
minuti
cook time
30
minuti
serves
4
people
Ingredients
250g San Remo Instant Lasagna
Tomato Sauce
1 tbsp olive oil
1 onion, chopped
250g mushrooms, sliced
1 tsp dried basil leaves
½ tsp dried oregano leaves
400g can crushed tomatoes
½ cup tomato paste
2 tomatoes, peeled and chopped
White Wine Sauce
30g margarine
2 tbsp wholemeal plain flour
2 tbsp white wine
¾ cup low fat milk
½ cup low fat cheddar
Spinach Layer
1 tbsp olive oil
1 clove garlic, crushed
100g spinach leaves, chopped
2 shallots, chopped
Cheese Layer
400g low fat ricotta cheese
1/2 cup low fat cheddar, grated
2 eggs
Method
To make the tomato sauce:
Heat oil in pan. Add onion and mushrooms then cook for about 3 minutes over a high heat, stirring until onion is tender.
Add herbs, crushed tomatoes, tomato paste and tomatoes. Bring to boil, reduce heat, simmer uncovered for 30 minutes, stirring occasionally.
To make the white wine sauce:
Melt margarine in pan, stir in flour, and cook for 1 minute whilst stirring.
Gradually stir in wine and milk, stir over heat until sauce boils and thickens. Add cheese, and stir until melted.
To make spinach layer:
Heat oil in pan, add garlic, spinach and shallots. Stir fry until spinach is wilted, about 3 minutes; drain away any liquid.
To make cheese layer:
Beat cheese and eggs together until blended.
To construct the Lasagna:
Pre-heat oven to 180°C
Commence assembly by placing 1/3 of the tomato sauce on the base of a ovenproof dish, followed by a layer of lasagna.
Then add half the remaining tomato sauce, half the spinach and half of the cheese mixture, followed by another layer of lasagna.
Layer the remaining tomato sauce, spinach and cheese mixture followed by a final layer of lasagna and pour over the white wine sauce.
Bake uncovered for 30 minutes or until top is bubbly and beginning to brown. Stand for 10 minutes before cutting.
Product Options
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103 Instant Lasagna 250g
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