Vegetarian Layered Pasta Bake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 onions (finely chopped)
- 2 cloves garlic cloves (minced)
- 2 sticks Celery (finely chopped)
- 4 cups canned Tomatoes
- 2 Tbsps tomato puree
- 1 tsp dried oregano
- ⅔ cup low-sodium vegetable stock
- non-fat cooking spray
- 4 cups baby Spinach (washed)
- 9 sheets dried gluten-free lasagne
- 2 cups reduced-fat Ricotta cheese
- 1 ½ cups reduced-fat Mozzarella (grated)
- 3 Tbsps Basil (torn)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a large saucepan set over a medium heat until hot. Fry the onion, garlic and celery for 4 - 5 minutes until softened.
2.
Stir in the tomatoes, tomato puree, oregano, and stock and bring to a boil. Reduce the heat and simmer for 20 minutes. Season to taste with salt and black pepper.
3.
Preheat the oven to 180°C (160° fan) | 350F | gas 4. Coat a large baking dish with cooking spray.
4.
Place the spinach in a large saute pan with a couple of tablespoons of water. Cover and cook over a medium heat for about 2 minutes, until wilted. Drain well, and then squeeze out the excess water in your hands, chopping the leaves finely.
5.
Spread half the spinach in the base of the baking dish. Cover with 3 sheets of lasagne then spread over half the tomato sauce and one third of the ricotta cheese.
6.
Repeat the layers of lasagne sheets, sauce and ricotta cheese once more, and then cover with the rest of the lasagne sheets.
7.
Spread over the remaining chopped spinach and then top with the remaining ricotta cheese and the grated mozzarella.
8.
Bake for 35 - 45 minutes, until the top is golden and bubbling. Garnish with torn basil.
