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 / 375°F / 190°C (170°C for fan oven) for about 20 minutes until bubbly and brown.