EBT-Friendly: 100% of ingredients

From Dr. Chintal

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A delicious vegetarian lasagna made with simple store-cupboard and freezer ingredients! Creamy spinach and ricotta filling layered with passata, lasagna sheets, and a easy homemade white sauce. Perfect for Meatless Monday or a comforting family dinner.

Ingredients:

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•   1 kg frozen spinach (defrosted)
•   250 g ricotta
•   100 g grated parmesan (or veggie alternative)
•   1 tsp ground nutmeg
•   100 g breadcrumbs
•   400 g jar passata (with garlic and basil, if possible)
•   100 g cheese
•   5 tbsp all-purpose flour
•   300 mls milk
•   salt
•   pepper
•   1 tsp dried mixed herbs
•   250 g lasagna sheets

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Make the white sauce: In a saucepan, whisk together plain flour and milk. Slowly bring to a boil, whisking constantly, until the mixture thickens. Set aside.
2. Make the spinach filling: In a bowl, mix together defrosted frozen spinach, ricotta cheese, ground nutmeg, breadcrumbs, grated parmesan (or veggie alternative), salt, and pepper. Mix well until combined.
3. Layer the lasagna: Start with a layer of the spinach mixture in a baking dish. Top with lasagna sheets. Add a layer of passata, then another layer of lasagna sheets. Repeat the layers (spinach mixture, lasagna sheets, passata, lasagna sheets) until all ingredients are used.
4. Finish with toppings: Pour the white sauce over the final layer. Sprinkle with shredded cheese and dried mixed herbs.
5. Preheat your oven to 180°C (350°F).
6. Bake for 35-40 minutes, until the cheese is bubbly and golden brown.
7. Let rest for 10 minutes before slicing. Serve warm and enjoy!

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