Best Paired with our Ryan's Red Blend:
As I am vegetarian, this meal converts many carnivore to turn to the veggie option.
VEGETARIAN LASAGNE
A simple recipe to satisfy any herbivore, omnivore or carnivore!
INGREDIENTS:
1 punnet mushrooms, washed and sliced
1 tin tomato and onion mix (a staple in every wife’s pantry)
3 rounds of feta
3 packs of spinach, washed and chopped
3 onions, diced
3 tsp’s garlic
1 pack of lasagne sheets
1.5l of white sauce (this is made with about 4 ½ Tbs butter, 4 ½ Tbs flour and 6 cups of milk)
1 cup of your preferred cheese ( parmesan and mozzarella are good!)
METHOD:
Fry mushrooms and keep aside
In a pot fry the onions
- Once the onions are translucent, add the garlic and stir
- Add the spinach and put the lid on until cooked
- Crumble in the feta and stir
(you can "blitz" this in a blender or use as is)
START THE LAYERING:
1st the mushrooms
tomato and onion mix spread evenly on top
#1 layer of lasagne sheets
½ Spinach and feta mixture
a bit of the white sauce
#2 of lasagne sheets
½ Spinach and feta mixture
a bit of white sauce
#3 layer of lasagne sheets
remaining white sauce
sprinkle cheese
Bake in the oven at 180 C for about 20 minutes.
Let stand for 20 minutes to allow pasta to soften and for easier dishing...it doesn’t run all over the place!