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Vegetarian Lasagne

65 mins

1 small (80g) onion, chopped

1 clove garlic, crushed

1 tbsp polyunsaturated oil

425g can diced tomatoes

2 tbsp salt reduced tomato paste

1 tbsp chopped parsley

250g pkt frozen spinach, thawed and drained

1 cup (240g) low fat ricotta cheese

¼ cup (60mL) light evaporated milk

30g polyunsaturated margarine

125g mushrooms, chopped

1 tbsp flour

¾ cup (190mL) light evaporated milk, extra

12 fresh or instant lasagne sheets

½ cup (60g) grated light cheddar cheese

Step by step
  • 15 mins
  • 50 mins
  • 65 mins
    Time total
  • Instructions

    1. Preheat oven to 180°C/160°C fan forced.
    2. Heat a large saucepan over medium heat; cook onion and garlic in oil for 2 minutes or until tender; add tomatoes, tomato paste and parsley; bring to the boil, reduce heat, simmer uncovered for 15 minutes.
    3. Meanwhile, combine spinach, ricotta and light evaporated milk in a medium bowl; mix well and set aside.
    4. Melt margarine in a medium saucepan over medium heat; add mushrooms, cook 2 minutes, add flour, cook 1 minute. Gradually add extra light evaporated milk. Bring to the boil, reduce heat, simmer 1 minute or until thick and creamy.
    5. Arrange 4 lasagne sheets in a lasagne dish. Spread tomato sauce evenly over lasagne. Top with another 4 lasagne sheets. Spread spinach and ricotta mixture evenly over lasagne. Top with final 4 lasagne sheets. Spoon mushroom sauce evenly on top.
    6. Sprinkle with cheese, bake for 30 minutes.