Running. Cooking. Yoga. Life

I found another mouth-watering vegetarian Christmas recipe that I’m sure would be a hit at any Christmas dinner table.  Lasagna is definitely one of my favorite foods to indulge in every once in a while, and it goes great with some toasted garlic bread and a nice, big salad.  Here it is:

Ingredients

For the tomato sauce

• 1  onion, chopped
• 2 sticks celery, finely chopped
• 2 small carrots, finely chopped
• 1 large clove garlic, chopped
• 1 tbsp olive oil
• 1 tbsp tomato purée
• 2 x 400 g cans chopped plum tomatoes
• 1 pinches sugar, optional

For the filling

• 1 kg frozen spinach
• 300 g cream cheese
• 3 tbsp grated Parmesan
• 2 tbsp mint leaves, chopped
• 8-10  lasagne sheets

Method

1. For the tomato sauce: soften the onion, celery, carrot and garlic in the olive oil. It’s best to do this over a really low heat – try not to let them colour. Stir in the tomato purée and continue cooking for another 5 minutes before adding the tomatoes. Simmer uncovered for about 20 minutes.

2. Using a liquidiser or hand held blender, purée the tomato mixture – it should be pretty thick and well reduced. Add a pinch of sugar if the tomatoes taste acidic.

3. For the filling: while the sauce is cooking, put the frozen spinach in a saucepan and heat gently until it has defrosted. Drain off any excess liquid. Set aside to cool.

4. Heat the oven to 180C/gas 4.

5. Put the cream cheese in a mixing bowl and stir until smooth. Add the spinach, half the Parmesan and the chopped mint and mix well.

6. Spread a thin layer of tomato sauce in an ovenproof dish. Follow with a layer of the spinach mixture and top with half the lasagne sheets. Repeat the process, ending with a layer of tomato sauce.

7. Sprinkle the top with the remaining Parmesan and bake the lasagne for about 30 minutes, until bubbling and golden on top. Serve with salad and crusty bread.

Yummm!  Enjoy and Namaste,Lyla