Cottage cheese and spinach lasagne
An easy vegetarian lasagne perfect for feeding the whole family.
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|375 g||Frozen spinach|
|500 g||Cottage cheese|
|¼ cup||Fresh basil|
|1||Salt & freshly ground pepper|
|400 g||Lasagne sheets|
|2 cups||Tomato pasta sauce|
|¼ cup||Parmesan cheese|
- Preheat oven to 200 degC. Heat oil in a frying pan and cook chopped garlic and onion until soft but not browned. Squeeze thawed spinach to remove excess water. Place spinach, onion, garlic, cottage cheese, chopped basil and lightly whisked eggs in a bowl. Season with salt and pepper and stir well to combine.
- Grease a 26 x 18cm shallow baking dish and spoon in a little of the cottage cheese mixture followed by a sheet of pasta. Continue layers until all pasta and cottage cheese has been used.
- Spoon over pasta sauce. Sprinkle with grated parmesan and bake for 30 minutes or until golden brown.
This dish is best matched with
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