This budget-friendly dinner serves 6-8 people for just $18.
Ingredients
| 400 g | Spinach, or silverbeet, trimmed |
| 2 | Small carrots, grated |
| 500 g | Low-fat cottage cheese |
| 1 | Large egg |
| 1 ¼ cups | Grated tasty cheese |
| 4 Tbsp | Grated parmesan cheese |
| 525 g | Tomato basil pesto sauce, or similar (Main) |
| ½ tsp | Fennel seeds |
| ½ tsp | Chilli flakes |
| 6 | Oven-ready lasagne sheets (Main) |
Directions
- Preheat the oven 180°C.
- Steam the spinach, until wilted. Cool a little then squeeze out the water. Finely chop then squeeze again. Combine with the grated carrots.
- Beat the cottage cheese until fairly smooth. Fold in the spinach and carrots. Stir in the egg, grated cheese and half the parmesan. Set aside.
- Combine the pasta sauce with the fennel seeds and chilli flakes. Spread 3-4 tablespoons over the base of a 20cm square oven-proof pan. Top with a layer of pasta. Spread with 1/3 of the cheese and vegetable mixture and top with a 1/3 of the pasta sauce. Repeat making three layers, ending with the pasta sauce. Top with the remaining parmesan.
- Tent the dish with foil ensuring it does not touch the cheese on top. Crimp it around the edges of the pan. Bake for 1 hour. Uncover for the last 10 minutes of cooking.
- Remove from oven. Stand to set for 10 minutes before cutting. Great garnished with fresh herbs.