Spinach and Roasted Red Pepper Lasagne

Published on March 20, 2012 | By
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I’m not a vegetarian but do enjoy good decent vegetarian meals.  Spinach and roasted red pepper lasagne is one of those meals, the textures of the different layers makes this an enjoyable dish all year round.  Utilizing spinach in this dish makes it highly nutritional, as spinach is extremely high in antioxidants, and a rich source of vitamin A and iron.

Spinach and Roasted Red Pepper Lasagne in the Making…

>In the video, I got a little confused with the order of layering the lasagne, not that anyone would have noticed lol.. so its best to follow the recipe below x

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Ingredients

  • 2 large red peppers
  • 2 white onions finely sliced
  • 250g mushrooms sliced
  • 1 tin chopped tomatoes
  • 90g reduced fat grated cheddar
  • 500g fat free cottage cheese
  • 2 tbsp tomato puree
  • 180g Spinach
  • 2 cloves garlic
  • 1-2 tbsp mixed herbs
  • fresh basil
  • 1 chilli (optional)
  • lasagne sheets
  • tsp sweetener
  • cayenne pepper
  • 1 egg
  • slices of tomato for decorating

Instructions

  1. Cut peppers into 2" square pieces and roast in the oven until soft.
  2. Gently fry the mushrooms, onion, garlic and chilli in fry light then allow to sweat down.
  3. Add tin tomatoes, tomato puree, herbs, salt, pepper, and sweetener. Allow to cook for about 10 minutes, adjust seasoning to suit taste.
  4. Blend together the cottage cheese and egg, season with black pepper, salt and cayenne pepper.
  5. Layer lasagne, start with the tomato onion & mushroom mix, then add lasagne sheet, top with the cottage cheese and spinach, add another lasagne sheet and top with the tomato mix, add roasted red peppers, more spinach and finish with a further lasagne sheet.
  6. Cover with the cottage cheese mix. Sprinkle on grated cheese, decorate with slices of tomato and bake in pre-heated oven for 30 minutes or until lasagne sheets are cooked.

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