Assorted Vegetable Lasagne
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 12 sheets Lasagne noodle
- 3 Tbsps olive oil
- 2 cloves garlic cloves (chopped)
- 6 ½ cups Tomatoes (deseeded and diced)
- 1 Tbsp Tomato paste
- 1 Tbsp oregano (chopped)
- 6 cups Spinach (cooked, drained well and chopped)
- 1 cup Basil (chopped)
- ½ cup Pine nuts (chopped)
- 1 ¾ cups Ricotta cheese
- ½ cup Sour cream (lightly whipped)
- 3 Tbsps Parmesan
- cherry Tomatoes (to garnish)
- Basil (to garnish)
Preparation
Kitchen utensils
1 Skillet, 1 Casserole dish, 2 Bowls, 1 Brush, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Slotted spatula, 1 Lid, 1 Food processor, 4 Oven-proof ramekins, 1 Citrus juicer
Preparation steps
1.
Cook the lasagne sheets according to the packet instructions, drain well and rub with a little olive oil.
2.
Heat the oven to 180C (160C fan) 350F, gas 4. Heat the remaining oil in a pan and gently cook the garlic for one minute then add the diced tomatoes and the tomato paste. Cook for 3 minutes, stirring regularly, add the oregano and season with salt and pepper. Set aside.
3.
Mix the spinach with the chopped basil and pine nuts. Grease an ovenproof dish approx. 30 cm/15 cm and cover the base with lasagne sheets. Spread half the ricotta over the pasta, spoon over half the spinach mixture and half the tomato mixture and repeat, ending with a layer of lasagne sheets.
4.
Mix the whipped sour cream with the Parmesan and spread over the top of the dish. Bake for about 25 minutes or until browned, arranging the halved cherry tomatoes on top 5 minutes before the end of cooking. Serve garnished with the basil leaves.
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