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Festive Menu 2: Veggie Pasta Bake
Festive Menu 2: Side Dishes
Festive Menu 2: Veggie Pasta Bake

Ingredients

TOMATO SAUCE:

15ml (1 Tablespoon) oil

1 onion, chopped

2 garlic cloves, finely chopped

2 cans (400 g each) chopped tomatoes

45ml (3 Tablespoon) each chopped fresh basil and oregano

salt and pepper

 

SPINACH CHEESE

4 garlic cloves, crushed

15ml (1 Tablespoon) oil

400g McCain Garden Spinach

500g creamed cottage cheese

3 egg whites, lightly whisked

pinch of nutmeg, salt and pepper

500ml (1 cuo) mozzarella cheese, grated

VEGETABLE AND PASTA LAYERS

1kg McCain Country Crop

8 lasagne sheets

250g brown mushrooms, sliced and fried

250ml (1 cup) mozzarella cheese, grated

20g Parmesan cheese

Servings

6

Directions

Preheat the oven to 180 °C. Grease an ovenproof dish.

1 TOMATO SAUCE:

Heat the oil and stir-fry the onion and garlic until soft. Add tomatoes and herbs, reduce the temperature and simmer until fragrant and not watery, about 25 min. Season with salt and pepper and set aside.

2 SPINACH CHEESE:

Stir-fry the garlic in oil until soft. Add spinach and heat until wilted. Remove from the heat and leave to cool. Purée in a food processor. Add cottage cheese and egg whites and season well with nutmeg, salt and pepper. Stir in the mozzarella cheese.

3 VEGETABLE AND PASTA LAYERS:

Blanche the country crop veggies and strain in a colander. Immerse pasta sheets one at a time in boiling water until slightly softened.

4 Spoon a little tomato sauce into the dish. Layer the pasta, spinach cheese, country crop, mushrooms and tomato sauce. Repeat the layers, ending with the spinach cheese and some country crop.

5 Sprinkle over the mozzarella cheese and Parmesan cheese and bake for 40 minutes or until cooked through and the cheese are melted and slightly brown on top.