Veggie Pasta Bake
TOMATO SAUCE
15ml (1 tablespoon) oil
1 onion, chopped
2 garlic cloves, finely chopped
2 cans (400g 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
500g creamed cottage cheese
3 egg whites, lightly whisked
pinch of nutmeg, salt and pepper
500ml (1 cup) mozzarella cheese, grated
VEGETABLE AND PASTA LAYERS
1 kg McCain Country Crop
8 lasagna sheets
250g brown mushrooms, sliced and fried
250ml (1 cup) mozzarella cheese, grated
20g Parmesan cheese
6
Prep Time: 20 - 30 minutes
Total Time: 30 - 40 minutes
Preheat the oven to 180 °C. Grease an ovenproof dish.
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.
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.
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.
TO SERVE:
- 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.
- 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.