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​Spinach and tomato lasagne (V)

March-Spinach-lasagne.jpg

SERVES 6       TAKES 10 minutes to make and 25-30 minutes to cook

Layer up on veg with this luscious lasagne. It’s perfect for a delicious dinner and is just as good the next day (if you have any leftover that is!). The Cote Hill Red cheese adds a creamy topping to this family favourite.

Ingredients:

3tbsp olive oil

1 onion, peeled and crushed

330g cherry tomatoes, halves

2 x 125g bags washed and ready to eat spinach

12 sheets lasagne

1 x 430g jar Co-op Lasagne White Sauce

100g Cote Hill Red cheese, grated

4 large tomatoes, sliced

Method:

1. Preheat the oven to 200°C/160°C fan/Gas 6. Lightly oil a 2-litre ovenproof dish.

2. Heat the rest of the oil in a large saucepan and add the onion and garlic. Cook, stirring regularly for 3-4 minutes, to soften. Add the cherry tomatoes and cook for 1-2 minutes, to soften slightly. Then add the spinach and cook for a further minute or so, until the spinach has just wilted. Remove from the heat.

3. Layer up the lasagne. Start with the spinach and tomato mix, then add a layer of pasta and a layer of sauce, then repeat, finish with a layer of sauce. Scatter with the cheese and top with the tomato slices. Bake for 25-30 minutes or until the cheese is melted, golden and bubbling. Serve hot with a green salad.


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