THREE CHEESES AND MUSHROOM LASAGNE
INGREDIENTS
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 red pepper, chopped
- 300g mushrooms, sliced
- 410g can tomatoes
- 1 tablespoon sugar
- 1/4 cup tomato paste
- 1 cup water
- 1/2 teaspoon Vecon
- 250g packet of cream cheese
- 250g cottage cheese
- 250g spinach lasagne pasta sheets
- 1/2 bunch ( 20 leaves ) English spinach
- 2 cups ( 250g ) grated tasty cheese
THREE CHEESES AND MUSHROOM LASAGNE METHOD:
Lightly grease a shallow ovenproof dish (8-cup capacity
). Heat oil in the pan, add onion, garlic, and pepper, and cook, stirring,
until the onion is soft. Add mushrooms, undrained crushed tomatoes, sugar,
paste, water, and Vecon Bring to boil, simmer, uncovered, for about 30 minutes
or until thickened.
Beat cream and cottage cheese in a bowl with an electric mixer until smooth. Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Spread a small amount of tomato mixture over the base of the prepared dish, and cover with a single layer of pasta.
Spread pasta with one-third of the cheese mixture, cover with some of the
spinach leaves, and spread with one-third of the tomato mixture. Repeat layering,
ending with tomato mixture. Bake, covered, in a moderate oven for 1 hour,
sprinkle with tasty cheese, and bake, uncovered, for about 20 minutes or until
lightly browned.
Serves 6.
Note: The recipe can be
made 2 days ahead.
Storage: Covered, in
refrigerator.
Freeze: Suitable.
Microwave:
Pasta suitable.
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