Spinach Lasagne
- Rhodes quality
- Feb 27, 2016
- 1 min read
Serves 4
Ingredients
500 g spinach, washed 100 g feta cheese salt and black pepper 500 ml (2 C) white sauce 1 x 410 g cans Rhodes Tomato Chopped Mixed Herbs 8 lasagne sheets 500 ml (2 C) grated cheddar or mozzerella cheese
Method
Bring a medium saucepan of water to the boil.
Blanch the spinach for 3-4 minutes until wilted.
Drain and refresh under cold running water.
Drain the spinach of excess water, place in a tea towel and twist out any remaining water.
Chop the spinach.
Add the feta cheese and mix well.
Season with salt and pepper.
To assemble, start with a layer of white sauce in a casserole, then top with lasagne sheets then spinach and then the Rhodes Tomato Chopped Mixed Herbs.
Continue to alternate layers until all ingredients are used.
Finish by sprinkling with the cheese.
Bake in the oven preheated to 180 ºC for 40 minutes.
When cooked through, remove from the oven and allow to rest for 15 minutes before serving with a fresh salad.
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