Main Course
Spinach Lasagne
10 lasagne sheets
30 ml olive oil
1 medium chopped onion
8 g minced garlic
100 g fresh spinach
500 g ricotta cheese
80 g grated Parmesan cheese
2 g dried oregano
A handful of basil leaves
ground black pepper
1 egg
340 g shredded mozzarella cheese
600ml tomato pasta sauce
Cheddar cheese for topping
Method
Preheat oven to 175 degrees C.
In a skillet over medium-high heat, cook, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
Combine ricotta cheese, Parmesan cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Lay 5 lasagna sheets in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese. Spread 1 cup tomato sauce over cheese. Repeat layering 2 times.
Grate cheese on top of final layer and place in oven and cook for 50 minutes
Sample Menus
Starters
Eggplant parmesan
Ingredients
1 eggplant, peeled and thinly sliced
6 eggs, beaten
1 cups bread crumbs
200g of tomato and basil sauce
16 ounce mozzarella cheese
shredded and divided
3 tablespoons and 1teaspoons grated
Parmesan cheese, divided
1/4 teaspoon dried basil
Method
Preheat oven to 175 degrees C.
Dip eggplant slices in egg, then in bread
crumbs.
Place in a single layer on a baking sheet.
Bake in preheated oven for 5 minutes on each side.
In a baking dish spread sauce to cover the bottom.
Place a layer of eggplant slices in the sauce.
Sprinkle with mozzarella and Parmesan cheeses.
Repeat with remaining ingredients, ending with the cheeses.
Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
Bell Pepper Cuisine - Exclusive Vegetarian Cooking Classes in one of Ireland's Premier Locations : +353 87 2398403
Bell Pepper Cuisine +353 87 2398403
