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Meat free lasagna with nuveg spinach

meat free lasagna with nuveg spinach

An easy and delicious meat free lasagna filled with Nuveg spinach topped with a tomato sauce mixture and cheddar cheese. Serves up to 6 persons.

Ingredients

  • 8 Nuveg Spinach portions (2 boxes) Defrosted
  • 80g Feta
  • 2 Eggs Medium
  • 40g White Cheddar Cheese Grated
  • 1 Tin Tomato and Onion mix 410g
  • 125ml Water
  • ½ Tsp Salt
  • ½ Tsp Ground Black Pepper
  • ½ Tsp Oregano
  • ½ Tsp Garlic Crushed
  • 1 ½ Tbls Chutney
  • 1 Tbls Mazina desolved in a little water
  • + – 10 Lasagna Sheets
  • 50g White Cheddar Cheese Grated (For Topping)

METHOD

  1. Preheat oven to 180 Degrees Celsius.
  2. Mix together: spinach, feta, cheddar cheese and eggs.
  3. Cook together: tomato and onion Mix, water, salt, pepper, garlic, oregano and chutney.
  4. Make the Tomato Sauce thicker by adding the Mazina. Simmer until the sauce thickens a bit.
  5. Spread half of the spinach mixture on the bottom of baking dish.
  6. Pack a layer of Lasagna sheets, they may not over-lap.
  7. Spread half of the Tomato Sauce over the sheets.
  8. Pack another layer of Lasagna sheets.
  9. Spread the remaining spinach mixture over the sheets.
  10. Pack a last layer of Lasagna sheets.
  11. Spread the remaining Tomato mixture over the sheets.
  12. Lastly sprinkle the cheddar cheese over the spinach lasagna. Very important!!! Let the Lasagna stand for an hour before baking it. The lasagna sheets must soften a little bit.
  13. Bake for 25-30 minutes at 180 Degrees Celsius.

Meat free spinach Lasagna

meat free lasagna with nuveg spinach

An easy and delicious meat free lasagna filled with Nuveg creamed spinach topped with a tomato sauce mixture and cheddar cheese. Serves up to persons.

  • 8 Nuveg Spinach portions (2 boxes) Defrosted
  • 80g Feta
  • 2 Eggs Medium
  • 40g White Cheddar Cheese Grated
  • 1 Tin Tomato and Onion mix 410g
  • 125ml Water
  • ½ Tsp Salt
  • ½ Tsp Ground Black Pepper
  • ½ Tsp Oregano
  • ½ Tsp Garlic Crushed
  • 1 ½ Tbls Chutney
  • 1 Tbls Mazina desolved in a little water
  • 10 Lasagna Sheets
  • 50g White Cheddar Cheese Grated (For Topping)
  1. Preheat oven to 180 Degrees Celsius.
  2. Mix together: spinach, feta, cheddar cheese and eggs.
  3. Cook together: tomato and onion Mix, water, salt, pepper, garlic, oregano and chutney.
  4. Make the Tomato Sauce thicker by adding the Mazina. Simmer until the sauce thickens a bit.
  5. Spread half of the spinach mixture on the bottom of baking dish.
  6. Pack a layer of Lasagna sheets, they may not over-lap.
  7. Spread half of the Tomato Sauce over the sheets.
  8. Pack another layer of Lasagna sheets.
  9. Spread the remaining spinach mixture over the sheets.
  10. Pack a last layer of Lasagna sheets.
  11. Spread the remaining Tomato mixture over the sheets.
  12. Lastly sprinkle the cheddar cheese over the spinach lasagna. Very important!!! Let the Lasagna stand for an hour before baking it. The lasagna sheets must soften a little bit.
  13. Bake for 25-30 minutes at 180 Degrees Celsius.