WHOLESOME LASAGNE VEGGIE BAKE

This is a perfect dish for vegetarians or anyone looking for a break from meat dishes. It is actually delicious and has the wholesome taste of all the nutrients you need (plus it is the much-needed veggie fix).

This dish is that it can be enjoyed alone as a full meal on its own.

Serves: 4-6 Preparation time: 20-30 minutes Cooking time: 25 minutes Baking time: 40 minutes

INGREDIENTS:

-Spinach cheese

-4 garlic cloves, crushed

-One tablespoon of oil

-400g of McCain Garden spinach -500g of cottage cheese

-Three egg whites, lightly whisked -A pinch of nutmeg, salt and pepper -One cup of mozzarella cheese, grated -Vegetable and pasta layers

- One kilogram of McCain Country crop -Eight lasagne sheets

-250g brown mushrooms, sliced and fried

-One cup of mozzarella cheese, grated -20g of Parmesan cheese

METHOD:

1. Preheat the oven to 180c. Grease an ovenproof dish.

**** For the tomato sauce

2. Heat the oil and stir fry the onion and garlic until soft.

3. Add the tomatoes and herbs, reduce the temperature and simmer until fragrant (not watery).

4. Season with salt and pepper, and set aside.

**** For the spinach cheese

5. Stir fry the garlic in oil until soft.

6. Add the spinach and heat until wilted. 4

7. Remove from the heat and leave to cool.

8. Puree in a food processor.

9. Add the cottage cheese and egg whites, and season well with nutmeg, salt and pepper.

10. Stir in the mozzarella cheese.

**** For the vegetable and pasta layers

11. Blanch the country crop veggies and strain in a colander. Immerse pasta sheets, one a time, in boiling water, until softened. Spoon a little tomato sauce into the dish.

12. Layer the pasta, spinach cheese country crop veggies, mushrooms and tomato sauce.

13. Repeat the layers, ending with the spinach cheese.

14. Sprinkle over the mozzarella and Parmesan cheeses and bake for 40 minutes or until cooked.