Spinach and Philly Lasagne

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Recipe by Cook Vegetarian
Serves 6
Ready in 30 to 60 mins

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 celery sticks, finely chopped
  • 2 carrots, finely chopped
  • 1 tbsp tomato purée
  • 800g can chopped tomatoes
  • 1kg frozen spinach
  • 300g Philadelphia Light
  • 3 tbsp grated vegetarian Parmesan -style cheese
  • 2 tbsp fresh mint leaves, chopped
  • 10 fresh lasagne sheets

Nutritional Information:

Calories: 408
Fat: 16.9gg

How To Cook

  1. Make the tomato sauce: heat the oil in a large saucepan over a low heat and soften the onion, garlic, celery and carrots – try not to let them colour. Stir in the tomato purée and continue cooking for another five minutes before adding the tomatoes. Simmer for about 20 minutes. Using a liquidiser or hand-held blender, purée the sauce until smooth – it should be thick.
  2. While the sauce is cooking, make the spinach filling. Put the frozen spinach into a pan and heat gently. Drain any additional liquid then set aside.
  3. Preheat the oven to 180C/350F/Gas 4. Put the Philly in a separate bowl and stir until smooth, then add the spinach, half the vegetarian Parmesan-style cheese and the mint. Spread a thin layer of the tomato sauce in a dish, followed by the spinach mixture, and top with lasagne. Repeat, ending with a layer of tomato sauce.
  4. Sprinkle the top with the remaining vegetarian Parmesan-style cheese and bake the lasagne for about 30 minutes until bubbling and golden on top.
    5. www.philadelphia.co.uk
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Spinach and Philly Lasagne
  • Recipe by Cook Vegetarian
  • Serves 6
  • Ready in 30 to 60 mins
    Ingredients
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 celery sticks, finely chopped
  • 2 carrots, finely chopped
  • 1 tbsp tomato purée
  • 800g can chopped tomatoes
  • 1kg frozen spinach
  • 300g Philadelphia Light
  • 3 tbsp grated vegetarian Parmesan -style cheese
  • 2 tbsp fresh mint leaves, chopped
  • 10 fresh lasagne sheets
    How to Cook
  1. Make the tomato sauce: heat the oil in a large saucepan over a low heat and soften the onion, garlic, celery and carrots – try not to let them colour. Stir in the tomato purée and continue cooking for another five minutes before adding the tomatoes. Simmer for about 20 minutes. Using a liquidiser or hand-held blender, purée the sauce until smooth – it should be thick.
  2. While the sauce is cooking, make the spinach filling. Put the frozen spinach into a pan and heat gently. Drain any additional liquid then set aside.
  3. Preheat the oven to 180C/350F/Gas 4. Put the Philly in a separate bowl and stir until smooth, then add the spinach, half the vegetarian Parmesan-style cheese and the mint. Spread a thin layer of the tomato sauce in a dish, followed by the spinach mixture, and top with lasagne. Repeat, ending with a layer of tomato sauce.
  4. Sprinkle the top with the remaining vegetarian Parmesan-style cheese and bake the lasagne for about 30 minutes until bubbling and golden on top.
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