We are back in Sydney, hooray! The only problem is I have an empty freezer and a very hungry baby. Harry is now walking, so he consumes even more than I thought possible. What happens when he is 18? Seriously? How do you feed them? This is a very simple spinach lasagne recipe I made up. I chose to do only a few layers so I could slice it into thin fingers, perfect for little hands.
If you are looking for a more hearty lasagne this one might be better for you.
Ingredients
1 pkt fresh or frozen lasagne sheets (I used the crinkly ones)
1/2 cup grated cheese, to sprinkle on top
Tomato Sauce
1 tbs olive oil
1 medium brown onion
1 red capsicum
1 clove garlic
410g can tomatoes
1 cup chicken stock
1 tbs tomato paste (low salt)
1 tbs sugar (optional)
Salt and pepper to season (optional)
White Green Sauce
1/ (Tomato sauce) Simmer tomato sauce ingredients gently for about 30 minutes or until sauce has reduced
2/ (White sauce) Melt butter in a large saucepan. Then stir in the flour to make a paste, and add the milk. Whisk until this mixture begins to thicken. Add the cheese and ricotta. Stir through the spinach. Remove from heat, and set aside
3/ (Stacking) Preheat the oven to 180. Spread a little tomato sauce on the bottom of a baking dish, and then cover with a sheet of pasta. Spread the tomato mixture generously on top, then a layer of green sauce. Continue to layer in this way until you have reached your desired lasagne height. Finally, spread a tomato sauce layer, then sprinkle with extra grated cheese
4/ Cook in the oven for around 45 minutes or until pasta is soft
Tips:
Layer the lasagna however you like, just make sure the pasta layers are completely covered in sauce both sides so they don't dry out.
If you are looking for a more hearty lasagne this one might be better for you.
Ingredients
1 pkt fresh or frozen lasagne sheets (I used the crinkly ones)
1/2 cup grated cheese, to sprinkle on top
Tomato Sauce
1 tbs olive oil
1 medium brown onion
1 red capsicum
1 clove garlic
410g can tomatoes
1 cup chicken stock
1 tbs tomato paste (low salt)
1 tbs sugar (optional)
Salt and pepper to season (optional)
2 tablespoons butter
3 tablespoons plain flour
1 cup milk
2 tbs grated cheese
1 cup fresh ricotta
1pkt frozen spinach, thawed and drained 3 tablespoons plain flour
1 cup milk
2 tbs grated cheese
1 cup fresh ricotta
1/ (Tomato sauce) Simmer tomato sauce ingredients gently for about 30 minutes or until sauce has reduced
2/ (White sauce) Melt butter in a large saucepan. Then stir in the flour to make a paste, and add the milk. Whisk until this mixture begins to thicken. Add the cheese and ricotta. Stir through the spinach. Remove from heat, and set aside
3/ (Stacking) Preheat the oven to 180. Spread a little tomato sauce on the bottom of a baking dish, and then cover with a sheet of pasta. Spread the tomato mixture generously on top, then a layer of green sauce. Continue to layer in this way until you have reached your desired lasagne height. Finally, spread a tomato sauce layer, then sprinkle with extra grated cheese
4/ Cook in the oven for around 45 minutes or until pasta is soft
Tips:
Layer the lasagna however you like, just make sure the pasta layers are completely covered in sauce both sides so they don't dry out.
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