Tomato, Spinach and Cheese Lasagne

Name: Tomato, Spinach and Cheese Lasagne
Yield: Serves 8
Cuisine: British
Ingredients: Salt and freshly ground black pepper; 3 oz/84 g butter; 2 tbsp sunflower oil; 3 oz/84 g flour; A 15-oz/420-g tin of tomatoes, liquidized; ¼ pint/140 ml red wine; ½ tsp sugar; Salt and freshly ground black pepper; 1 lb/450 g frozen spinach, thawed, well drained, and puréed in a food processor; 1 rounded tsp mustard powder; 2 pints/1.1 litres milk; 8 oz/225 g grated Cheddar cheese; Freshly grated nutmeg; 1 garlic clove, skinned and chopped finely; 1 carrot, peeled and chopped finely; 1 stick of celery, washed and sliced very finely; 1 onion, skinned and chopped finely; 3 tbsp olive oil; 12 oz/340 g green lasagne (the sort you do not need to pre-boil)

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is delicious, and it freezes well. The lasagne which doesn’t need pre-boiling is such a boon, but you do have to remember not to make the sauces too thick, otherwise you end up with a very stodgy dish. The lasagne needs to be able to absorb a lot of liquid as it cooks.

Ingredients

12 oz/340 g green lasagne (the sort you do not need to pre-boil)

Europe
United Kingdom
Vegetarian
Pasta
Mediterranean

Method

Start by making the tomato sauce. Heat the olive oil in a saucepan and add the chopped onion, celery and carrot. Cook for 5–7 minutes, stirring occasionally to prevent the mixture burning. Add the finely chopped garlic, cook for a few minutes, then pour in the liquidized tomatoes and the red wine. Season with the sugar, salt and pepper. Simmer, with the pan uncovered, for 20–30 minutes.