Provides beta-carotene, calcium, potassium, protein,Vit B including folate and Vitamins A,C and E.
This dish can be freeze and reheated.
Preheat oven at 350ºF (180ºC).
This dish can be freeze and reheated.
Preheat oven at 350ºF (180ºC).
6 sheets no-precook or fresh lasagne
4 tbsp freshly grated Parmesan Cheese
Tomato Sauce
2 tbsp olive oil
1 large onion, peeled and chopped
1 garlic clove, peeled and crushed
1 tbsp balsamic vinegar
2 cans (14oz) chopped tomatoes
10 tbsp of fresh tomatoes, chopped
2 tbsp tomato purée
1 laurel leaf (bay leaf)
Spinach & Ricotta filling
500g fresh spinach, carefully wash (soak to get the soil out - approx 3 times), removed though stalks
2 tbsp olive oil
250g (8oz) ricotta cheese
2 tbsp freshly grated Parmesan cheese
Salt and freshly ground black pepper
Cheese Sauce
30g (1oz) butter
30g (1oz) plain flour
450ml (15fl oz) milk
75g (2.5 oz) grated cheddar cheese plus 25g to top off the lasagne
salt and freshly ground black pepper
4 tbsp freshly grated Parmesan Cheese
Tomato Sauce
2 tbsp olive oil
1 large onion, peeled and chopped
1 garlic clove, peeled and crushed
1 tbsp balsamic vinegar
2 cans (14oz) chopped tomatoes
10 tbsp of fresh tomatoes, chopped
2 tbsp tomato purée
1 laurel leaf (bay leaf)
Spinach & Ricotta filling
500g fresh spinach, carefully wash (soak to get the soil out - approx 3 times), removed though stalks
2 tbsp olive oil
250g (8oz) ricotta cheese
2 tbsp freshly grated Parmesan cheese
Salt and freshly ground black pepper
Cheese Sauce
30g (1oz) butter
30g (1oz) plain flour
450ml (15fl oz) milk
75g (2.5 oz) grated cheddar cheese plus 25g to top off the lasagne
salt and freshly ground black pepper
Tomato Sauce Cooking Directions:
Heat the olive oil and sauté onion and garlic fo 3 to 5 minutes. Add the balsamic vinegar and cook for 30 seconds. Add in the canned chopped tomatoes, fresh tomatoes, tomato purée and laurel leaf. Bring to boil and simmer for 10 minutes. Remove and discard the laurel leaf. Set aside.
Spinach and ricotta filling Cooking directions:
Sauté the spinach in olive oil just until wilted. Drain the juices off the wilted spinach and roughly chop it. Place ricotta cheese in a bowl and mix the chopped spinach, stir in 2 tablespoons of freshly grated Parmesan cheese and season with salt and pepper to taste. Set aside.
Cheese Sauce Cooking directions:
Melt the butter in low heat. Stir in the flour and continue stirring - cook for about 1 minute. Gradually stir in the milk and cork for about 2 mins. or until it thickens. Add in Cheddar cheese until melted. Season with salt and pepper to taste.
If using fresh lasagne, cook it in boiling, lightly salted water first (follow pack instructions).
To assemble the lasagne, spoon a third of the tomato sauce on the base of an oven proof square deep dish (about 18 cm sq) and cover with a layer of the spinach and ricotta filling. Cover with 2 sheets of lasagne, followed by a layer of the cheese sauce, then a layer of tomato sauce again. Repeat each layer twice, finishing off the top layer with cheese sauce and grated cheddar cheese.
Sprinkle some Parmesan cheese as well on the top and bake in the preheated oven of 350ºF (180ºC) for 30 minutes.
Original Recipe from Annabel Karmel.
WeLuvMoms member contributor.
Heat the olive oil and sauté onion and garlic fo 3 to 5 minutes. Add the balsamic vinegar and cook for 30 seconds. Add in the canned chopped tomatoes, fresh tomatoes, tomato purée and laurel leaf. Bring to boil and simmer for 10 minutes. Remove and discard the laurel leaf. Set aside.
Spinach and ricotta filling Cooking directions:
Sauté the spinach in olive oil just until wilted. Drain the juices off the wilted spinach and roughly chop it. Place ricotta cheese in a bowl and mix the chopped spinach, stir in 2 tablespoons of freshly grated Parmesan cheese and season with salt and pepper to taste. Set aside.
Cheese Sauce Cooking directions:
Melt the butter in low heat. Stir in the flour and continue stirring - cook for about 1 minute. Gradually stir in the milk and cork for about 2 mins. or until it thickens. Add in Cheddar cheese until melted. Season with salt and pepper to taste.
If using fresh lasagne, cook it in boiling, lightly salted water first (follow pack instructions).
To assemble the lasagne, spoon a third of the tomato sauce on the base of an oven proof square deep dish (about 18 cm sq) and cover with a layer of the spinach and ricotta filling. Cover with 2 sheets of lasagne, followed by a layer of the cheese sauce, then a layer of tomato sauce again. Repeat each layer twice, finishing off the top layer with cheese sauce and grated cheddar cheese.
Sprinkle some Parmesan cheese as well on the top and bake in the preheated oven of 350ºF (180ºC) for 30 minutes.
Original Recipe from Annabel Karmel.
WeLuvMoms member contributor.
