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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This was suggested by my BF to use up some left over Spanakorizo (spinach & Rice) and was delicious. The sauce is from Delia Smith's Vegetarian Collection. Ingredients:
400 g chopped tomatoes |
150 g feta, crumbled |
2 tablespoons parmesan cheese, grated |
12 fresh lasagna sheets |
1/2 cup water |
2 large onions, minced |
750 g frozen chopped spinach, thawed and drained but not squeezed |
4 cups tomato juice |
1 1/2 cups basmati rice |
2 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon dried mint |
850 ml milk |
50 g butter |
50 g plain flour |
1 bay leaf |
60 g parmesan cheese, grated |
salt |
pepper |
Directions:
1. Preheat oven to 180C (350F).
2. To make the spanakorizo, cook the onion in the water until soft. Add spinach, juice, rice, mint, salt and pepper. Stir briefly, bring to the boil, cover, reduce heat to low and cook for 35 minutes or until rice is tender. Remove from heat and keep covered until needed.
3. To make the sauce, place the milk, butter, flour and bay leaf in a pan and season well. Whisk continuously over meium heat until the sauce has thickened and is simmering. Reduce the heat to low and cook for 5 minutes. Remove from heat and stir in the parmesan cheese.
4. To assemble the lasagne, spoon 1/3 of the tomatoes on the bottom of a lasagne dish. follow with a layer of the pasta, half the spanakorizo, 1/2 the crumbled feta, 1/3 tomatoes, 1/3 sauce and another layer of pasta. Repeat. Top with remaining sauce and sprinkle with parmesan.
5. Bake for 50-60 minutes until the top is golden.
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