Monday, August 6

No Pasta Vege Lasagna!

I've been meaning to try out this dish for some time now! A flatmate of mine made something similar and since then I have been formulating a recipe in my head and so this is a combination of her recipe and one of my Mum's yummy Canneloni recipes. Its a cheap and easy dish that makes a good 4-6 servings and looks great served as well! I have been loving spinach lately and have just planted some in the garden so hopefully they'll come along nicely and we can have fresh spinach to try out a whole host of delicious recipes! The ingredients for this Lasagna can be added to if you want to try a bit more flavour although I found that the ingredients I used complemented each other well. I would love to try it with Eggplant and Courgettes once they're in season! I used Cottage Cheese in my lasagne but if you are a no-go on dairy then you could mix the Hummus in instead. 

In a bowl mix together
-1 bag Baby Spinach
-1 pot of Cottage Cheese (or Hummus)
-1 can Crushed Tomatoes (Save a little in Can for later)
- Sprinkle Mixed Herbs
- 3 crushed Garlic Cloves

Seperately, slice 1/2 pumpkin into 0.5cm slices. I always put my whole pumpkin into the Microwave first for around 10 minutes - it makes it so much easier to chop! 

Layer 1/3 of the Spinach mix into a deep lasagna dish, top with sliced Pumpkin until completely covered. Spoon a dollop of Hummus on top of Pumpkin and spread to cover. Repeat this step so that you have 3 layers. 

The Hummus layer should be sitting on the top. Add around 1/2 Cup Water to your almost empty can of Tomatoes then pour over your Lasagna. 

Bake at 180c for 40minutes. Let cool before dishing up.