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Ready in: 45 min­utes Prep: 15 min­utes Cook: 40 min­utes Serves: 4-5 peo­ple.

Cheesy tomato and ri­cotta lasagne 1 brown onion, finely diced 2 ta­ble­spoons lasagne herbs (see recipe be­low) 70g tomato paste tea­spoon salt cup red wine or veg­etable stock 1 x 680ml jar tomato pas­sata 1 car­rot, grated 3-4 x 100g sheets fresh lasagne pasta (or sheets about same size as your bak­ing dish)

120g baby spinach leaves, roughly chopped Lasagne herbs 2 tea­spoons gar­lic pow­der 2 tea­spoons dried basil 2 tea­spoons dried chives 2 tea­spoons pa­prika

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