Vegetarian lasagne

Recipe from: 10/17/1991 12:00:00 AM
Ingredients 15
Servings 4


  • 6
    lasagne sheets
  • 250
    frozen or cooked spinach
  • 250
    smooth cottage cheese
  • nutmeg
  • salt
  • freshly ground black pepper
  • 1
    onion sliced
  • 2
    cloves garlic, crushed
  • oil
  • 400
    whole tomatoes, sliced into smaller pieces
  • 5
    dried basil
  • 30
  • 10
    black olives, stoned
  • 50
    Cheddar cheese, grated


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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