Squash, eggplant & spinach lasagne with a pesto topping
November 13th 2007 05:45
Ingredients:
Lasagne sheets
2 cans Italian tomato sauce
1 large bunch fresh spinach leaves, washed well
7 large slices grilled eggplant (from deli)
2 large squash
200 gm fresh ricotta cheese
Seasoning:
½ onion
2-3 pieces garlic
2-3 tablespoons butter
Pepper
Topping:
Pesto (you will find an earlier recipe in this blog)
Grated cheddar cheese
1. You will need to prepare the spinach leaves first. Heat butter in a pan, and add the onion and garlic once butter is hot. Add the spinach leaves and let it cook covered on a low flame until the leaves have wilted. This will take about 10-12 minutes.
2. While the spinach is cooking, put a large pot of water to boil. This will be needed to prepare the lasagne sheets.
3. Once the spinach is cooked, allow to cool.
4. Place a large spoonful of tomato sauce at bottom of casserole dish.
5. Place lasagne sheet into boiling water one at a time for about 3-4 minutes. Lay enough sheets side-by-side on top of the tomato sauce to cover the whole dish.
6. Top with the cooled spinach leaves, leaving any liquid behind.
7. Top with some ricotta cheese, another spoonful of tomato sauce, salt and pepper.
8. While you are assembling the first layer, you should be preparing the sheets for the second layer.
9. Once they are ready, place the second layer of sheets on top of the ricotta cheese in a similar way.
11. Top with some ricotta cheese, another spoonful of tomato sauce, salt and pepper.
12. Place the final layer of lasagne sheets on all the ingredients.
13. Spread a good helping of pesto on the sheets, and top with the cheddar cheese.
14. Grill in a hot oven for about 20-30 mins at 180C.
15. Enjoy with a side salad.
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