Oven 190 degrees C in a 9inch x 12 inch dish (2 inch high)

  • 9 Sheets of fresh lasagne
  • Tbsp olive oil
  • 1 Tsp mixed herbs
  • 1 tsp Oregano
  • 1/2 Tsp paprika
  • 1 head broccoli – in small pieces
  • 4 cloves of garlic
  • 1 carrot and 1 courgette in julienne strips
  • 1 onion chopped
  • 2 peppers chopped
  • 1 tin chopped tomatoes
  • 1 tbsp tomato purée
  • 40g marg
  • 6 tbsp plain flour
  • 700 ml milk
  • 80g parmesan
  • 250g frozen spinach – thawed and squeezed out
  • 150g cottage cheese
  • 250g ricotta
  • 400g shredded mozzarella
  • Salt and Pepper to taste
  • 1/2 tsp Fresh grated nutmeg
  1. Heat oil. Fry onion for 2 minutes. Add garlic, broccoli, carrots, peppers, courgettes, tomatoes and tomato purée Add herbs and season. Cook for approx 7 minutes.
  2. In separate pan – melt butter, stir in flour and add milk bit by bit. Cook 5 minutes. Stir in 3/4 of the parmesan, salt, pepper and nutmeg. Cook for a further 1 minute. Remove from heat and add spinach and stir. Reserve one cup of this mixture separate for later.
  3. In bowl mix ricotta and cottage cheese and stir well – set aside.
  4. Spread small amount of spinach mixture in dish, lay lasagne sheets on top then layer 1/2 ricotta mix, 1/2 veg mix, 1/2 spinach mix and 1/2 of mozzarella – then lasagne sheets and repeat layers.
  5. Finish with lasagne sheets and add reserved cup of spinach mixture, parmesan and mozzarella.

 

  1. Bake for 35 minutes at 190 and rest for 5 – 10 minutes before serving.