Tomato Spinach Cream Cheese Lasagna

READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • For the tomato sauce
  • 1
    tablespoon oil
  • 3
    medium sized carrots, chopped
  • 2
    medium onions, chopped
  • 2
    garlic cloves, minced
  • 680
    g passata (you can also use your fav pasta sauce and omit seasonings)
  • 14
    teaspoon sage, dried
  • 18
    teaspoon chili powder
  • 12
    bunch parsley, chopped
  • For the white sauce
  • 2
    tablespoons oil
  • 2
    tablespoons flour
  • 500
    ml milk, warmed (as a vegan use non-dairy)
  • 1
    laurel leaf, dried
  • 14
    teaspoon sage, dried
  • For the spinach cream cheese layer
  • 250
    g frozen chopped spinach, defrosted and drained
  • 200
    g cream cheese (low-fat is fine, as a vegan use a vegan brand)
  • 14
    teaspoon garlic powder
  • 14
    teaspoon black pepper, freshly ground
  • 18
    teaspoon nutmeg
  • 2
    tablespoons blue cheese, crumbled (as a vegan opt out of this)
  • 1
    teaspoon psyllium, husk ground (or use flax seeds)
  • For assembly
  • 8
    sheets whole wheat lasagna noodles
  • 1
    cup cheese, grated (use your favourite, as a vegan opt out of or use soy)
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DIRECTIONS

  • For the tomato sauce heat the oil in a large frying pan. When it's hot, add the chopped vegetables and the garlic. Sautee until lightly browned (about 5 minutes).
  • Then add the passata or pasta sauce and seasonings if using. Simmer for 10 minutes, then set aside.
  • For the white sauce heat the oil in a pot. When it's hot, add the flour stirring vigorously using a wire whisk for about 2 minutes or until flour is nicely browned.
  • Add a small portion of the warm milk and stir to combine. Add the remaining milk little by little stirring after each addition.
  • Season, reduce the heat to medium-low and simmer for about 10 minutes or until thickened. Set aside.
  • For the cream cheese spinach layer combine all ingredients in a large bowl.
  • When your're ready to assemble the lasagna spread a bit of the tomato sauce in a large casserole dish (mine holds about 5 l/5 quarts). Top with two lasagna sheets and then half of the remaining tomato sauce. Top with another 2 sheets of lasagna and then the remaining half of the tomato sauce.
  • Then add another 2 sheets of lasagna and on top of that the spinach cream cheese spread.
  • Cover with another 2 lasagna sheets, pour over white sauce and top with grated cheese (if using).
  • Place in the preheated oven and bake at 180°C/350°F for about 30 minutes or until bubbly and nicely browned (you might need to cover it after 20 minutes if it gets too brown).
  • Remove from the oven and allow to set up for 20 minutes before cutting.
  • Enjoy!
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