8 lasagne sheets, fresh or instant oven ready lasagne sheets
2 T. olive oil
1 T. crushed garlic
1 medium sized onion, finely chopped
1 sprig spring onions, finely chopped
1 bunch fresh spinach, coarsely chopped
250 g. diced ham
500 g. cheddar cheese, grated
125 g. parmesan cheese, grated
3 c. lasagne sauce or spaghetti sauce
1 c. water
1 T. dried oregano or fresh
Salt and pepper to taste
Fresh salad to serve or steamed seasonal vegetables
Lightly grease a 9”x12” ovenproof baking dish and set aside.
Heat the oil in a large sauce pan and sauté the garlic and onions.
Add ham and spinach until spinach just wilts.
Stir in sauce, water and oregano; cover and cook gently for a few minutes, stir and season to taste. Set aside.
Spoon ¼ of the mixture into the prepared dish and cover with 2 lasagne sheets.
Spoon some of the mixture over the lasagne sheets and sprinkle some of the cheddar and parmesan cheese.
Repeat layers, finishing with parmesan cheese sprinkled on top and bake for 30-40 minutes at 150 deg. C. or until lasagne are tender and golden (test with a fork).
Serve with fresh salad or steamed seasonal vegetables.
Have at least 4 layers and it is important that lasagne is completely covered with the sauce then it doesn't get dry during baking.
I have ham in this recipe the left over ham from Christmas or you can make pork mince lasagne, beef lasagne or you can chopped bacon or flaked tuna. You can make your own sauce from freh milk and a little bit of cornflour and you can have either ricotta cheese, tasty cheddar, mild, colby or edam & gouda it depends on your choice and taste. Homemade tomatoe sauce is even better than canned ones.
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