Veggie lasagne!

This is my favourite! It’s kind of expensive to make though so I save it for special occasions. I like to buy Signature Range fresh lasagne, which comes in one big sheet that you cut up yourself, and Talley’s (?) frozen spinach chunks. Bouton D’or does good ricotta.

1 packet fresh lasagne sheets
1 onion
1-2 cloves garlic, crushed
2 tins whole peeled tomatoes
1 green pepper
1 zuchinni
1 c frozen spinach
1 1/2 c ricotta cheese
1/2 c vegetarian edam, grated
chopped fresh basil or dried italian herb mix
pepper to taste
1 t nutmeg

Preheat oven to 180°. Chop onion and saute with the garlic in a little oil or butter. Add tomatoes and break up with a wooden spoon. Add chopped pepper and sliced zuchinni and cook until tender. Add herbs and pepper to taste. Defrost the spinach and mix in the nutmeg. Spread half of the tomato mixture over the bottom of a lasagne dish. Top with one sheet of lasagne – you may have to trim this to size with scissors or a knife. Top this sheet with the spinach mixture, and cover this with half of the ricotta cheese. Add another sheet of lasagne and top with the rest of the tomato. Add a final sheet of lasgagne and top this with the rest of the ricotta cheese and the edam. Cook for about 45 minutes or until the lasagne is al dente. Serve with crusty bread and a green salad.

Tip: use mushrooms with the tomatoes instead of other vegetables.

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