Vegetarian Lasagne
Vegetarian Lasagne
| 1 onion | 1 can chunky tomatoes |
| 2 carrots | 8 large mushrooms |
| 1 small green pepper | small bunch of silverbeet or spinach |
| 250g lite cream cheese | 1 Tbs oil |
| 1 Tbs crushed garlic | Lasagne sheets (no pre-cooking required) or lasagne pieces |
Pre heat oven to 180 degrees Celsius.
- Peel and cut the carrots, then chop and dice the onion
- Wash and cut the mushrooms, then remove the seeds from the pepper and chop the pepper
- In a saucepan, heat the oil. Cook the onion and garlic until softened
- Add the green pepper and mushrooms and cook a further 3 minutes
- Add the tomatoes and juice. Simmer for 20 minutes until thickened
- Wash silverbeet or spinach, chop and cook in water until soft, then drain
- Spoon the cream cheese into the silverbeet pot and mix in well
- In a deep dish spread 1/3 tomato sauce on the bottom then add half the silverbeet mixture
- Cover with the lasagne sheets then repeat layers
- Finish with the final 1/3 of the silverbeet mixture then place in the oven for 30 minutes