Vegetarian lasagne

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4 servings
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Make this yummy vegetarian lasagne.

By Food24 November 03 2009
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Ingredients (15)

6.00 pasta — lasagne sheets
250.00 g spinach — frozen or cooked
250.00 g cottage cheese — smooth
nutmeg — ground
salt
black pepper — freshly ground
tomato sauce
1.00 onion — sliced
2.00 garlic — cloves, crushed
oil
400.00 g tomatoes — chopped
5.00 ml dried basil
30.00 ml sugar
10.00 olives — black, pitted
50.00 g cheddar cheese — grated
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Method:

Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish with margarine. Cook the lasagne sheets (or 100 g of egg ribbon noodles) in rapidly boiling salted water until just soft. Drain. To make the spinach mixture, heat the spinach until all the liquid has evaporated. Blend with the cottage cheese and season to taste with nutmeg, salt and pepper.
To make the tomato sauce, sauté the onion and garlic in a little oil until soft. Add the tomatoes and season to taste with basil, salt and pepper. Reduce the heat and simmer until a fairly thick sauce is formed. Add the sugar and olives. Arrange layers of spinach and lasagne or noodles in the prepared dish and pour the tomato sauce on top. Sprinkle with Cheddar cheese and bake for about 20-30 minutes or until the dish is heated through. Serve with bread and a salad. Serves 4.



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