The family will love this tasty vegetarian dish.
15 ml (1 T) oil 1 onion, chopped 2 garlic cloves, finely chopped 2 cans (400 g each) chopped tomatoes 45 ml (3 T) each chopped fresh basil and
oregano salt and pepper
4 garlic cloves, crushed 15 ml (1 T) oil 200 g spinach, finely chopped 250 g cottage cheese
Preparation time: 40 minutes Cooking time: 1 hour Cooling time: 15-20 minutes
2 egg whites, lightly whisked pinch of nutmeg salt and pepper 250 ml (1 c) mozzarella cheese, grated
VEGETABLE AND PASTA LAYERS
1 brinjal, sliced oil 8 sheets spinach lasagne 250 g brown mushrooms, sliced and fried 250 ml (1 c) mozzarella cheese, grated 20 g parmesan cheese green salad to serve
1 Preheat the oven to 180 °C. Grease an ovenproof dish. 2 Tomato sauce Heat the oil and stir-fry the onion and garlic until soft. Add the tomatoes and herbs, reduce the temperature and simmer until fragrant and not watery. Season with salt and pepper and set aside. 3 Spinach cheese Stir-fry the garlic in oil until soft. Add the spinach and heat until wilted. Remove from the heat and leave to cool for about 15-20 minutes. Purée in a food processor. Add the cottage cheese and egg whites and season well with nutmeg, salt and pepper. Stir in the mozzarella cheese. 4 Vegetable and pasta layers Brush the brinjal slices with oil, place on a baking sheet and roast in the preheated oven for about 15 minutes or until soft but not dry. 5 Immerse the pasta sheets one at a time in boiling water until slightly softened. 6 Spoon a little tomato sauce into the ovenproof dish. Layer the pasta, spinach cheese, brinjal slices, mushrooms and tomato sauce. Repeat the layers, ending with the spinach cheese. 7 Sprinkle over the mozzarella and parmesan cheeses and bake for 40 minutes or until cooked through. Serve with a green salad.