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
- Preheat oven to 180 Degrees Celsius.
- Mix together: spinach, feta, cheddar cheese and eggs.
- Cook together: tomato and onion Mix, water, salt, pepper, garlic, oregano and chutney.
- Make the Tomato Sauce thicker by adding the Mazina. Simmer until the sauce thickens a bit.
- Spread half of the spinach mixture on the bottom of baking dish.
- Pack a layer of Lasagna sheets, they may not over-lap.
- Spread half of the Tomato Sauce over the sheets.
- Pack another layer of Lasagna sheets.
- Spread the remaining spinach mixture over the sheets.
- Pack a last layer of Lasagna sheets.
- Spread the remaining Tomato mixture over the sheets.
- 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.
- Bake for 25-30 minutes at 180 Degrees Celsius.
Meat free spinach Lasagna |
|

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)
- Preheat oven to 180 Degrees Celsius.
- Mix together: spinach, feta, cheddar cheese and eggs.
- Cook together: tomato and onion Mix, water, salt, pepper, garlic, oregano and chutney.
- Make the Tomato Sauce thicker by adding the Mazina. Simmer until the sauce thickens a bit.
- Spread half of the spinach mixture on the bottom of baking dish.
- Pack a layer of Lasagna sheets, they may not over-lap.
- Spread half of the Tomato Sauce over the sheets.
- Pack another layer of Lasagna sheets.
- Spread the remaining spinach mixture over the sheets.
- Pack a last layer of Lasagna sheets.
- Spread the remaining Tomato mixture over the sheets.
- 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.
- Bake for 25-30 minutes at 180 Degrees Celsius.