Vegetable Lasagna Recipes

BY Syeda Abida Qamar

Ingredients
100g (4 oz) green lasagna
1 Teaspoon polyunsaturated vegetable oil
450g (1 lb) spinach, trimmed, or 225g (8 oz)
Chopped frozen spinach
225g (8 oz) cottage cheese
100g (4 oz) chopped walnuts
2 Tablespoons grated parmesan cheese
450ml (3/4 pint) thick tomato sauce
Sauce:
50g (2 oz) polyunsaturated margarine
50g (2 oz) plain whole meal flour
600ml (1 pint) skimmed milk
100g (4 oz) cheddar cheese, grated
Salt
Freshly ground black pepper
Preparation Method
Grease a shallow rectangular or square ovenproof dish and preheat the oven to moderately hot (200′C/400′F,Gas Mark 6).Place the lasagna in a large saucepan of boiling salted water with the oil added to separate the pasta, and cook for about 12 minutes. Drain and drape the pasta pieces around a mixing bowl to prevent them sticking together. Cook the spinach with a minimum of boiling salted water until completely softened. Drain and finely chop. If using frozen spinach cook according to the instructions on the packet and drain thoroughly. Combine the spinach, cottage cheese and walnuts together to make a thick paste. To make the cheese sauce, melt the margarine in a saucepan, add the flour and cook for 1 minute. Remove from the heat and gradually add the milk. Bring to the boil, stirring until thickened, then add the cheese and salt and pepper to taste. Line the ovenproof dish with half the lasagna, layer the thick tomato sauce, the cheese sauce, spinach mixture and remaining lasagna. Sprinkle the top with parmesan cheese and bake in the oven for 30 minutes. Serve immediately.