Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
VEGETABLE LASAGNE

INGREDIENTS to serve 2 people :-

4

sheets

lasagne

1

dessertspoon

olive oil

1

onion - finely chopped

2

cloves

garlic - crushed

110

g

4

oz

Savoy cabbage or curly kale

110

g

4

oz

frozen peas

225

g

8

oz

fresh spinach

ground nutmeg

250

g

tub

9

oz

fromage frais

2

tomatoes

2

tablespoons

grated Cheddar cheese or parmesan cheese

METHOD :-

Place the four lasagne sheets in a shallow container, preferably in a single layer.

Pour over hot water and leave for 15 - 20 minutes to soften slightly.

In a large saucepan, gently fry the onion and garlic in the olive oil, until just soft.

Wash and shred the cabbage or curly kale, then toss into the saucepan with the frozen peas, and simmer until soft.

Wash and drain the spinach well, then add to the saucepan, and stir until just wilted.

Season and add grated nutmeg to taste. Stir in 1 tablespoon of the fromage frais.

In an ovenproof dish, evenly distribute half the vegetable mixture, topped with one thinly sliced tomato, and then two sheets of the softened lasagne.

Repeat this process with the remaining vegetable mixture, sliced tomato, and lasagne.

Mix the grated cheese with the rest of the fromage frais, and evenly spread over the top.

Bake at Gas Mark 5 / 375F / 190C (170C for fan oven) for about 20 minutes until bubbly and brown.