Name: Spinach, bacon and feta lasagne
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Budget
Ingredients: 600.00 g spinach stalks removed; 60.00 g butter; 1.00 onion finely chopped; 250.00 g bacon rindless back, chopped; 125.00 ml feta cheese crumbled; 250.00 ml mature cheddar cheese grated; 400.00 g pasta lasagne sheets; 60.00 g butter; 25.00 g flour cake; 500.00 ml milk

Recipe Disclaimer

Tap for method

Ingredients (10)

600.00 g	spinach — stalks removed
60.00 g	butter
1.00	onion — finely chopped
250.00 g	bacon — rindless back, chopped
125.00 ml	feta cheese — crumbled

easy tomato sauce (see recipe)

250.00 ml	mature cheddar cheese — grated
400.00 g	pasta — lasagne sheets

white sauce

60.00 g	butter
25.00 g	flour — cake
500.00 ml	milk

Tap for ingredients

Method:

Place spinach leaves in a saucepan with a little water. Bring to the boil, then reduce heat and cover. Steam for 5 minutes. Cool, then squeeze out liquid and shred finely.
Heat butter in a saucepan and sauté onion until soft. Add bacon and increase heat. Fry for 5 minutes and add to spinach. Add feta and seasoning to taste. Set aside.
WHITE SAUCE
Melt butter over medium heat. Add flour and stir for 1 minute. Add milk gradually, stirring continuously. Continue to stir over medium heat until thickened and smooth. Stir in tomato sauce, half the cheese and seasoning to taste.
Spread a layer of the sauce on to the bottom of a 25 x 35 cm ovenproof dish. Cover with a layer of lasagne sheets, a layer of spinach mixture and a layer of sauce. Repeat layers, ending with a layer of sauce. Sprinkle with remaining cheese and bake in a preheated oven at 180 ºC for 35 minutes. Serve hot. Serves 6.
To freeze: Cool completely, cover and seal well. Freeze until needed. Defrost in the fridge. Reheat at 180 ºC for 35 minutes until piping hot.