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Lasagne - Vegetarian
Nb persons: 0
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| Ingredients For the red sauce | |
| 2 | carrots, (peeled and cut into rough sticks) |
| 2 courgettes (roughly chopped) | |
| 2 | onions, (roughly chopped) |
| 2 cloves | garlic, (pressed) |
| ½ | red chilli, (without the seeds, cut finely) |
| 1 tin | crushed tomatoes |
| 100 ml | double cream, (or less fat if you prefer) |
| 2 teaspoons | salt |
| ½ teaspoon | sugar |
| 1 pinch | black pepper, (freshly ground) |
| basil leaves, (fresh) | |
| For the filling | |
| 250 grams | fresh spinach |
| 250 grams | feta cheese, (good quality, broken and sprinkled) |
| 10 | lasagne sheets |
| 150 grams | cheese, (ground, for topping) |
Method
Fry the vegetables in a tsp oil without giving any colour. Add tomatoes, cream and seasoning.
Finally the fresh herbs. Put 1/3 of the red sauce in an ovenproof tin.
The spinach and half the feta cheese, follow with pasta sheets then make the same procedure once more and finish with the red sauce and grated cheese.
Put in the oven at 225 degrees Celsius for approx 25 minutes!
Serve with rucola salad and slices of lemon.
Recipe uploaded with Shop'NCook for iPhone.
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