Vegetarian food doesn't have to be dull. This fantastic spinach lasagne has great reheat value and is a healthy lunch alternative to the fried stuff at your local greasy spoon! Serves 4.
Ingredients
- 500 g frozen spinach, thawed, drained
- 375 g reduced fat ricotta cheese
- 375 g reduced fat cottage cheese
- 1 cup shredded light cheese
- 1 X 500 g jar pasta sauce
- 3 cups water
- 300 g lasagna sheets
- 1 X 440 g can lentils, drained
- 2 teaspoons dried oregano
- 1 clove garlic, crushed
Method
Mix spinach with cheese, herbs and lentils.
Alternate 3 layers of pasta sauce diluted with water, uncooked lasagne sheets and cheese mixture ending with the sauce.
Top with shredded cheese.
Cover with foil and bake at 180 degrees Celsius for 75 minutes.
Allow to stand for 3 - 5 minutes before serving.
