Spinach Lasagne

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• Preparation time:

• Cooking time:

Ingredients

Spinach Layer
1 brown onion chopped
2 cloves garlic crushed
1 large bunch spinach/silver beet washed and roughly chopped
2 x 410g cans chopped/crushed tomatoes
2 x tablespoons tomato paste
Cheese Sauce
2 tablespoons butter
2 tablespoons plain flour
2 cups milk
125g grated cheddar cheese
Instant Lasagne sheets
Extra grated cheddar/parmesan cheese

Method

Spinach Layer
Saute chopped onion and garlic until soft, add spinach and stir allowing the spinach to wilt. Add tinned tomato and tomato paste and stir through spinach mixture. Do not allow mixture to dry out too much as it needs to be moist to allow pasta sheets to cook through. If it does dry out just add enough water to give a moist consistency.
Cheese Sauce
Melt butter, add flour and stir to combine and cook over medium heat for a few minutes. Add milk and stir until boiled and thickened. Finally add grated cheese and stir until cheese has melted through.
Assembly
Place a layer of lasagne sheets over base of dish, then a layer of spinach, then a layer of cheese sauce. Repeat layers and top with grated cheese and parmesan cheese if desired.
Cook at 175 degC for 50-60 minutes.
Variation: Instead of spinach use chopped vegetables such as potato, beans, carrot, cauliflower, broccoli, sweet potato, mushroom. Simmer in tomatoes for 10 minutes to soften before assembling lasagne.

Notes