Ingredients
-
2 onionschopped
-
2 cloves garliccrushed
-
30ml oil
-
2 deseeded red pepperschopped
-
400g canned chopped tomatoes
-
15ml tomato puree
-
salt
-
pepper
-
450g spinach
-
450g fresh ricotta cheese
-
6 sheets lasagne
-
300ml natural yoghurt
-
parmesan cheese
Directions
Discover how to throw together this steamy vegetarian Spinach and Ricotta Lasagne that even meat-lovers will enjoy.
Ingredients
| 2 onions | |
| 2 cloves garlic | |
| 30ml oil | |
| 2 deseeded red peppers | |
| 400g canned chopped tomatoes | |
| 15ml tomato puree | |
| salt | |
| pepper | |
| 450g spinach | |
| 450g fresh ricotta cheese | |
| 6 sheets lasagne | |
| 300ml natural yoghurt | |
| parmesan cheese |
Steps
|
1
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
2
|
Place half the onions and garlic in a Pyrex® bowl with 15 ml oil, cook on the base of the oven for 2-3 minutes on Combi 1 or until soft. |
|
3
|
Add the red peppers, tomatoes and tomato puree, season and cook on 1000 W for 5-6 minutes. |
|
4
|
In another Pyrex® bowl, place the rest of the onion and garlic with 15 ml oil. Cook on Steam 1 for 10 minutes until soft. |
|
5
|
Add the spinach and stir well. Cook on 1000 W for 3-5 minutes or until cooked. Drain. Place a layer of spinach in the shallow dish. |
|
6
|
Top with ricotta cheese, then lasagne followed by the tomato sauce and a further layer of pasta. Spoon yoghurt onto the top and sprinkle with parmesan cheese. Place the dish on the base of the oven and cook on Combi 7 for 30 minutes then Grill 1 for 3-5 minutes or until golden and piping hot. |
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