October 18, 2017
This may look like a big production but it is just a matter of assembling the ingredients. Use instant lasagne for convenience and speed. Serve the lasagne with a tossed salad and crusty bread.
1Lightly grease the base and sides of a large oblong dish (21cm x 30cm) with NUTTELEX
To make vegetable filling
1Heat NUTTELEX in a saucepan, add onion and cook over low heat until soft.
2Add crushed garlic, tomatoes, wine and seasoning, bring to the boil and simmer for 15 minutes.
3Wash fresh spinach and silverbeet well then chop, (thaw if frozen). Grate zucchini. Season with nutmeg and pepper and add to tomatoes
To make the cheese sauce
1Melt NUTTELEX in a saucepan or in a 2 litre microwave jug on High (100% power) for 1 minute.
2Stir in flour and nutmeg and cook over low heat in a saucepan or microwave on High for 1-2 minutes, until the mixture bubbles.
3Slowly add the milk, stirring constantly and cook for 3-4 minutes until sauce has thickened, or microwave on High for 3-6 minutes stirring every 2 minutes until the sauce thickens.
4Remove from heat source and stir in cottage and Parmesan cheeses.
5Spread a thin layer of cheese sauce over base of dish, then place one layer of lasagne sheets on top. Cover with 1/2 tomato sauce then 1/3 of remaining cheese sauce
6Place another layer of lasagne on top then remaining tomato sauce and another 1/3 cheese sauce.
7Top with another layer of lasagne and lastly the remaining cheese sauce. Sprinkle with extra Parmesan and tasty cheese and bake at 180°C for 30-35 minutes