Ingredients
Vegetables:
30
ml
vegetable oil
1
onion
, diced
2
garlic clove(s)
, diced
a red pepper
, diced
3
large carrots
, diced
3
baby marrow(s)
, diced
3.5
ml
salt
500
ml
Napolitana tomato sauce
100
g
baby spinach
, roughly chopped
White sauce:
345
g
LANCEWOOD® Medium Fat Smooth Cheese and Chives Cottage Cheese
1
large egg
To assemble:
250
g
lasagne sheets
300
g
LANCEWOOD® Medium Fat Mozzarella
, grated
LANCEWOOD® No Sugar Added Double Cream Pineapple & Coconut Yoghurt
Method
Preheat the oven to 190°C.
Vegetables:
1. Heat the oil in a large pan over medium heat and add the chopped vegetables and salt. Sauté for about 10 minutes and stir frequently.
2. Add the pasta sauce and mix through. Add the baby spinach and simmer for 5 minutes.
White sauce:
Add the cottage cheese to a mixing bowl. Add the egg and mix well.
To assemble:
1. Add a layer of vegetables to a medium greased casserole dish and spread evenly. Top with the lasagna sheets.
2. Add 1/3 of the white sauce and spread evenly. Top with 75 g grated mozzarella. Repeat the layers ending with 150 g grated mozzarella.
3. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 - 30 minutes, until the pasta is tender and the cheese golden.
4. The perfect dinner or lunchbox leftover for work.
5. Add a delicious 150 g LANCEWOOD® No Sugar Added Double Cream Pineapple & Coconut Yoghurt for a workday snack!
