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Vegetable lasagne

Vegetable lasagne recipe

vegetable lasagne
Serves

Serves

Time

Time

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Ingredients
    • 2 medium aubergines, cut lengthways into 5 mm-thick slices
    • ¼ cup (60 g) Clover Springbok Butter, melted
    • 1 tbsp (15 ml) olive oil
    • 1 garlic clove, crushed
    • 1 yellow pepper, seeded and diced
    • 1 red pepper, seeded and diced
    • 250 g punnet mushrooms, thinly sliced
    • 1 x 410 g tomato and onion mix
    • 2 tbsp (30 ml) tomato paste
    • salt and black pepper
    • 1/2 cup (100 g) baby spinach leaves, blanched
    • 1/4 cup (60 ml) Clover Sour Cream
    • 1/3 cup (95 g) Clover Herb Feta Cheese, crumbled
    • 8 spinach lasagne sheets
    • 1/2 cup (125 ml) white sauce
    • 1 cup (125 g) Clover Tussers Cheese, grated
Method

    Preheat oven to 180°C and grease an ovenproof dish.

    Brush the aubergine on both sides with butter and cook in a non-stick frying pan in a single layer, for 1 - 2 minutes each side or until tender and golden.

    Repeat until all of the aubergine is cooked.

    Heat the oil in a pan and cook the garlic for 30 seconds, add t he peppers and mushrooms and continue cooking for 4 - 5 minutes.

    Add the tomato mix and tomato paste and cook for 4 - 5 minutes or until reduced.

    Season to taste with salt and pepper and set aside.

    Finely chop the drained spinach and put into a clean mix ing bowl. Stir in the sour cream and feta cheese.

    Place a single layer of the aubergine on the base of an ovenproof dish.

    Top with half of the tomato mixture and half of the lasagna sheets, spread in a single layer.

    Top with all of the spinach mixture, another layer of aubergine, the remaining tomato mixture and a last layer of lasagne sheets.

    Top with the white sauce and Tussers Cheese.

    Cover with foil and bake for 20 minutes.

    Uncover and bake for a further 20 - 25 minutes or until golden and cooked through.