Spinach and feta is the perfect veggie combo, so why not enjoy it within a delicious cheesy lasagne? A hearty end-of-the week treat enjoy with fellow veggie lovers and serve with a Mediterranean salad.
Serves 6
Cooking time: 60 minutes
What You’ll Need:
- 160 g feta cheese
- 200 g tomatoes
- 500 g fresh spinach
- 1 onion
- 4 tbsp rapeseed oil
- 550 ml soy milk
- 250 ml vegetable stock
- 1/2 tsp chilli oil
- 4-5 tsp cornflour
- 8 tbsp cold water
- 200 g fresh green lasagne sheets
What To Do:
- Grate the feta cheese roughly on a cheese grater. Cut the tomatoes into 0.5 cm slices.
- Wash the spinach and remove the stalks. Peel the onion and chop finely.
- Heat a frying pan, add the oil and sweat the onion until transparent. Add the spinach and cook for 2-3 minutes. Season with salt and pepper.
- Bring soy milk, vegetable stock and chilli oil to the boil. Mix the cornflour with the cold water, add to the liquid and cook for about 1 minute until it thickens.
- Assemble the lasagne in a 15 x 22 cm gratin dish: 200 g sauce; a layer of pasta; half of the spinach and half of the feta cheese; a layer of pasta; 300 g sauce, the remaining spinach and the tomato slices; a layer of pasta, followed by the remaining sauce and feta cheese.
- Prick the lasagne a few times with a sharp knife (this prevents the lasagne from inflating while cooking). Bake in a preheated oven at 180 degrees for 25-30 minutes.
Recipe from the Tibits At Home cookbook, for more information see www.tibits.co.uk