Ingredients for 6
- 1 tbsp olive oil
- 1 onion, chopped
- 1 large garlic clove, crushed
- 2 sticks celery, finely chopped
- 2 small carrots, finely chopped
- 1 tbsp tomato purée
- 800 g tins chopped tomatoes
- 1000 g frozen spinach
- 300 g Philadelphia Light
- 3 tbsp grated Parmesan cheese
- 2 tbsp mint leaves, chopped
- 10 lasagne sheets
Instructions
- For the tomato sauce; soften the onion, celery, carrot and garlic in the olive oil. It`s best to do this over a really low heat – try not to let them colour.
- Stir in the tomato puree and continue cooking for another 5 minutes before adding the tinned tomatoes. Simmer for about 20 minutes in an uncovered pan. Then, using a liquidiser or hand held blender, puree the sauce until smooth – it should be pretty thick and cooked.down. Add a pinch of sugar if the tomatoes taste acidic.
- While the sauce is cooking, make the spinach filling. Put the frozen spinach int a pan and warm until it has defrosted. Drain off any additional liquid. Leave on one side to cool.
- Heat the oven to 180 °C/gas 4.
- Put the Philadelphia Light in a separate bowl an stir until smooth, then add the spinach, half the parmesan and the chopped mint.
- Spread a thin layer of tomato sauce in an ovenproof dish, followed by a layer of the spinach mixture topped with the lasagne sheets. Continue repeating the process, ending with a layer of tomato sauce.
- Sprinkle the top with the remaining Parmesan and bake the lasagne for bout 30 minutes until bubbling and golden on top. Serve with salad and crusty bread.
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