Tomato and spinach lasagne
How do you feel about the word “amazeballs”? I myself have never been a fan, and quite frankly always felt a tiny bit queasy whenever it has been peppered about willy nilly. I mean, c’mon its not even a real word. It’ll be dead as a dodo in a couple of years time with all of the other ‘it’ words and expressions, languishing at the back of a dusty cupboard with its wee pals “selfie”, “twerking” and “totes”.
Something would have to be truly knock your socks off tremendous, send shivers up your spine and cause temporary blindness to warrant the use of a made up word, right?
Well I apologise profusely, I really do, but this lasagne is exactly that. It is friggin’ amazeballs! It surprised me how damn good it actually was – it’s got all the ooey gooey naughtiness of a meat lasagne but is, crazy as it sounds, really healthy and stuffed silly with a ton of nutrient rich spinach. Nomm nomm nom!
600g baby spinach
1 small onion, diced
3 cloves garlic, minced
1 tbsp vegetable oil
1/2 tsp ground nutmeg
750g low-fat cottage cheese
fresh lasagne sheets (the amount will depend on how big your baking dish is, I used 6)
1 egg, beaten
200g grated mozzarella
800ml jar of pre-made bolognaise or marinara sauce (I used pre-made for quickness but feel free to use home-made)
Heat the oil in a large frying pan then add the diced onion, nutmeg and garlic, cooking for 3-4 minutes until the onion becomes translucent. Now start to add in handfuls of the spinach, allowing it to wilt down before adding the next handful which should take about 5 minutes. Once the spinach has all been added, mix in the cottage cheese and season well with salt and pepper. Initially the spinach and cheese mixture will be a big old watery mess and you will hold your head in your hands in despair. Worry not though, this next bit takes a bit of patience and trust, but leaving the mixture to bubble away on a gentle simmer for 15 minutes will get rid of all the excess liquid and leave you with a gorgeous, rich creamy spinach that you will use as your lasagne base. Have faith, it’ll all come together nicely.
When the spinach is ready, remove it from the heat and stir in the beaten egg – this will thicken the mixture and give it some extra richness. Now spoon one third of it into the bottom of an oven proof baking dish. Top with a third of the tomato sauce then add a layer of fresh lasagne sheets. Repeat the process once more then add a final layer of spinach and tomato sauce (do not add a third layer of lasagne sheets). To finish, sprinkle over the grated mozzarella cheese and bake in a pre-heated oven at 200˚C for 30 minutes. Serve up with crusty bread and salad.