Name: Spinach and tomato lasagne
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 300 g spinach chopped; 500 ml milk; 250 ml yoghurt full cream, plain; 30 ml fresh chillies 573; 15 ml butter; 1 onion chopped; 2 garlic cloves, crushed; 45 ml flour; salt and freshly ground black pepper; 250 g pasta lasagne sheets; 400 g baby tomatoes halved; 100 g mozzarella cheese grated

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Ingredients (12)

300 g	spinach — chopped
500 ml	milk
250 ml	yoghurt — full cream, plain
30 ml	fresh chillies — 573
15 ml	butter
1	onion — chopped
2	garlic — cloves, crushed
45 ml	flour
	salt and freshly ground black pepper
250 g	pasta — lasagne sheets
400 g	baby tomatoes — halved
100 g	mozzarella cheese — grated

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Method:

Preheat the oven to 200 °C. Grease an ovenproof dish with nonstick spray.

1 Creamed spinach Blanch the spinach until wilted and drain.

2 Whisk together the milk and yoghurt.

3 Heat the oil and butter in a deep pan and fry the onion and garlic until golden brown and done.

4 Sprinkle the flour over and stir to mix. Gradually add the milk mixture, stirring until the sauce comes to the boil. Simmer until thick. Add salt and pepper and mix with the spinach.

5 Lasagne Pour boiling water over the lasagne sheets and allow to stand for 15 minutes.

6 Spread a little of the creamed spinach in the bottom of the ovenproof dish and arrange a few lasagne sheets on top. Add a layer of tomatoes, followed by another layer of spinach. Repeat the layers until all the ingredients have been used, ending with

spinach. Sprinkle the cheese on top.

7 Bake for 30 minutes. Serve with extra tomatoes and baby spinach*.