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1 Cottage Cheese and Spinach Lasagne

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Cottage Cheese and Spinach Lasagne

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Ingredients

6 portion(s)

Tomato Sauce

  • 1 clove garlic
  • 1 onion
  • 1 heaped teaspoon basil leaves (dried or fresh)
  • 1 heaped teaspoon oregano leaves (dried or fresh)
  • 20 grams olive oil
  • 2 tablespoons tomato paste
  • 2 tins of diced tomatoes (400g)
  • 1 tsp sugar
  • 80 g red wine
  • salt and pepper to taste

Cottage cheese & Spinach mixture

  • 360 g any cottage cheese
  • 340 g baby spinach

lasagne

  • 8 Fresh lasagna sheets
  • 100 g Grated Parmesan Cheese
  • 100 g Breadcrumbs for topping
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Recipe's preparation

    Tomato Sauce

  1. 1. Add garlic, onion and herbs to TM bowl and mix for 5 seconds/speed 7

    2. Add oil and saute for 2 minutes at 100 degrees.

    3. Add the rest of the ingredients and mix for 5 seconds/speed 5 then cook at varoma temperature, speed 2 for 15 minutes.

    2. Cottage Cheese and Spinach mixture

  2. 4. In the last 5 minutes of cooking, place the spinach in the varoma and let it wilt. Squeeze out the excess moisture once it has cooled down.

    5. Pour the cooked tomato sauce into a dish and set aside. Rinse out the TM.

    6. Put the cottage cheese into the TM bowl with 1/2 cup of the tomato sauce. Place the spinach into the TM bowl and chop on speed 8 for 10 seconds or until all the spinach and cottage cheese mixture has combined. Sat aside and was and dry bowl.

    3. Lasagne

  3. 7. Grind the pamesan on speed 10 for 10 seconds. Set aside.

    8. Grind the bread on speed 10 for 10 seconds. Set aside.

    9. I placed the lasagne sheets into salted, boiling water for 3 minutes and left them to drain on a kitchen towel. Don't know if I really needed to do this, may just need to increase the cooking time.

    10. Pre-heat the oven to 200 degrees.

    11. Place a thin layer of the tomato sauce onto the base of the lasagne dish.

    12. Place 2 or 3 lasagne sheets on top (depending on the size of your dish)

    13. Next place 1/3 of the cottage cheese/spinach mixture on top, followed by 1/3 of the tomato sauce and then a sprinkle of the parmasen cheese. Repeat until the final layer where you put the final bit of the tomato sauce on top of the lasagne. Spikle with the breadcrumbs and drixxle a little oil on top.

    14. Place in the oven for 30 minutes (covered with foil) until it's bubbling. (Or longer if you didn't preboil the fresh lasagne sheets).

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This was a huge hit!...

    Submitted by becboo on 18. July 2018 - 16:43.

    This was a huge hit!

    I left out the red wine and used gluten free lasagne and bread crumbs and it turned out amazing. Thank you for the recipe ☺

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  • I enjoyed this vegetarian

    Submitted by christineblack on 11. June 2016 - 17:41.

    I enjoyed this vegetarian meal. I also added thinly sliced pumpkin in the layers.

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  • Thankyou kelsabels This

    Submitted by CarmelaC on 17. December 2015 - 20:11.

    Thankyou kelsabels

    This lasagne turned out great even hubby said its better than the standard lasagne! tmrc_emoticons.)

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