Vegetable Lasagna

Ingredients

·         350 g lasagna noodles, preferably whole-wheat

·         125 ml (½ tsp.) salt

·         125 ml (½ cup) chopped walnuts

·         250 g (I cup) fresh spinach

·         750 ml (3 cups) tomato sauce

·         Freshly ground black pepper to taste

·         250 g (1 cup) chunky cottage cheese

·         60 ml (¼ cup) grated Parmesan cheese

·         12 thin slices mozzarella or any Swiss cheese

Preparation

1. Cook the lasagna noodles in boiling salted water until tender but still somewhat firm – remember the teaspoon oil! Drain.

2. Preheat the oven to 180⁰c (356⁰F).

3. Toast nuts on a baking tray in the oven – stir a few times – for 10 minutes or until roasted.

4. Wash and dry spinach and chop into bite-size pieces.

5. Spread 190 ml (¾ cup) of the tomato sauce in the bottom of a 20 x 20 cm oven-proof casserole dish. 

Place one-third of the noodles on top and season lightly with salt and pepper. Cover with one-third of the spinach, one-quarter of the nuts, one-quarter of the cottage cheese, 12.5 ml (1 tbsp.) Parmesan cheese and a layer of mozzarella slices. Repeat these layers twice, and then spread the remaining sauce, nuts and cheeses on top.

6. Bake for 40 minutes and let stand for 10 minutes before serving.

6-8 Servings

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