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Spinach and Philly Lasagne

Serves: 6

Ready in: 30 to 60 mins

Cost CuttingQuick Make

Spinach and Philly Lasagne Recipe: Veggie Magazine

Ingredients:

1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
2 celery sticks, finely chopped
2 carrots, finely chopped
1 tbsp tomato purée
800g can chopped tomatoes
1kg frozen spinach
300g Philadelphia Light
3 tbsp grated vegetarian Parmesan -style cheese
2 tbsp fresh mint leaves, chopped
10 fresh lasagne sheets

method:

  • Make the tomato sauce: heat the oil in a large saucepan over a low heat and soften the onion, garlic, celery and carrots – try not to let them colour. Stir in the tomato purée and continue cooking for another five minutes before adding the tomatoes. Simmer for about 20 minutes. Using a liquidiser or hand-held blender, purée the sauce until smooth – it should be thick.
  • While the sauce is cooking, make the spinach filling. Put the frozen spinach into a pan and heat gently. Drain any additional liquid then set aside.
  • Preheat the oven to 180C/350F/Gas 4. Put the Philly in a separate bowl and stir until smooth, then add the spinach, half the vegetarian Parmesan-style cheese and the mint. Spread a thin layer of the tomato sauce in a dish, followed by the spinach mixture, and top with lasagne. Repeat, ending with a layer of tomato sauce.
  • Sprinkle the top with the remaining vegetarian Parmesan-style cheese and bake the lasagne for about 30 minutes until bubbling and golden on top.
Print Recipe www.philadelphia.co.uk
Veggie Subs 3for6

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