SPINACH AND RICOTTA VEGGIE LASAGNA

To make the vegetable filling.  

Slice the mushrooms, dice the onions, garlic, and celery, and mince the garlic.  

Heat a large pot with oil add the mushrooms and sauté for 2-3 minutes. Add the carrots, celery, onions, and garlic into the pot. Cook for 4 -5 minutes stirring often Add the Italian herbs and tins of tomatoes. Season with salt and pepper. Cook the mixture for a further 5-7 minutes. Remove from the heat and set aside.  

To make the spinach and ricotta filling: 

Melt the butter in a large frying Pan add the LeaderBrand Spinach, stir and cover with a lid for 1 minute to wilt the spinach.  

Remove from the heat. When the spinach has cooled chop the spinach.  

In a large bowl add the chopped spinach, ricotta cheese, chopped basil leaves, nut meg, parmesan cheese and egg. Mix to combine. Season with salt and pepper.  

To build the lasagna.  

In a bowl mix the mozzarella cheese and tasty cheese- Set aside. 

In a 40 x 25cm oven proof rectangle dish place 3 lasagna sheets onto the bottom of the dish. This will prevent the filling from falling out when you are serving. Spoon ⅓ of the tomato vegetable mixture into the bottom of the casserole dish. Add ⅓ of the ricotta and spinach mixture on top and spread out evenly. Sprinkle over ⅓ of the cheese mixture. Place 3 more lasagna sheets on top and add the veggie tomato sauce & ricotta and spinach mixture on top. Repeat this step one more time to create 3 layers finishing with the ricotta and spinach on top & top with the remaining cheese on top.  

Place in the oven to bake at 180°C for 40 minutes until golden and bubbling. 

Remove from the oven and set aside for 10 minutes before serving.  

Serve with extra Parmesan cheese if you wish and a crispy LeaderBrand Rocket salad.  

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

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For the vegetable filling:  

• 180g carrot diced (approx 2 large carrots) 
• 180g celery diced (approx 2 celery sticks)  
• 300g mushrooms  
• 4 cloves garlic  
• 1 onion  
• 1 tsp Italian herbs  
• 2 x tins 400g crushed tomatoes

For the spinach and ricotta filling. 

• 2 x 120g bags LeaderBrand Baby Spinach 
• 15g butter 
• 500g ricotta cheese 
• 1 egg 
• Pinch of nutmeg  
• 50g Parmesan cheese
• ¼ cup fresh basil leaves chopped  
• Salt & pepper 
• 12 no cook lasagna sheets  
• 100g mozzarella cheese 
• 100g tasty cheese