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Serves 6 to 8

INGREDIENTS:

9 wholewheat lasagna noodles
3 fresh Roma tomatoes, peeled and thinly sliced
16 fl.oz. tomato sauce
1 clove elephant garlic, crushed
1 tsp. fresh oregano, finely chopped
1/2 tsp. bay leaf powder
1/2 tsp. dried chives
1 tsp. fresh parsley, finely chopped
1 bunch fresh spinach, washed and shredded
1 cup carrots, finely sliced
2 cups Ricotta cheese, drained
1/4 cup Parmesan cheese, finely grated
1 cup Mozzarella cheese, grated

METHOD:

Prepare lasagne noodles according to package instructions. Do not add salt.

Preheat oven to 350 F (180 C). Mix tomato sauce, elephant garlic and herbs in a bowl. In another bowl, mix spinach, carrots, Ricotta cheese and Parmesan cheese. Mix well. Drain lasagne.

Using a non-stick lasagne dish, spread 1/3 tomato sauce on bottom. Put one layer of noodles on top. Spread on half of spinach mixture. Ladle 1/3 tomato sauce over spinach. Put another layer of lasagne on top and cover with rest of tomato sauce. Add rest of lasagne and tomato sauce. Sprinkle with the Mozzarella cheese and bake until golden and bubbling, about 45 minutes.

Cool for 10 minutes and cut into 6 to 8 portions. Serve hot with a green salad and lots of crusty bread.