Using lentils in particular make a meal seem almost meaty. Cheese will give a similar result.
Spinach Leek and Ricotta Lasagne
1 large red onion sliced
3 leeks washed and finely sliced
1 clove of garlic crushed
1 pack of spinach washed
1 250g ricotta (use as much or as little as you like)
1 red onion diced
1 clove garlic crushed
Few sprigs fresh thyme (leaves only)
1 tin of chopped tomatoes or passata
Splash of red wine (optional)
Sheets of lasagne
1 or 2 fresh Mozarella balls
Fresh Parmesan grated
Make tomato sauce first by cooking onions and garlic until soft in a little oil. Season. Add thyme and tin of tomatoes and cook down until thickened slightly (about 20 mins).
While the tomato sauce is simmering, in a large frying pan saute the onions, leek and garlic for a few minutes until softened. Season. Add spinach and cook until it is just wilted. Drain off any excess liquid. Cool slightly and stir in ricotta cheese. If you want a lower calorie option you can use a reduced fat creme fraiche.
|fabulous contrast in colours|
|Stir in the ricotta|
Layer up tomato sauce, sheets of lasagne and the filling in an oven proof dish. Finish with a layer of tomato sauce and scatter torn pieces of the mozarella. Finish with some parmesan grated.
|One for now, one for later|
Place in oven at 180C fan for about 25 minutes or until the lasagne feels cooked when pricked with a knife.
Any extra is suitable for home freezing.
|Delicious readily available ingredients (chard in place of spinach)|