Use Farrah’s Garden Spinach Wraps in place of conventional pasta lasagne sheets. Layer more spinach for healthier family dinner. Healthy goodness!
SERVES 4
4 Farrah’s Garden Spinach Wraps
500g Beef mince
1 can chopped tomatoes in juice
100g tomato paste
1 small onion, roughly chopped
2 cloves garlic, finely diced
2 tablespoons soft Butter
2 tablespoons Flour
1 cup milk
1 cup grated cheese
Olive oil
120g baby spinach leaves
Basil leaves (a few sprigs)
Salt and pepper
HOW TO MAKE
Preheat oven to 180°C.
TO MAKE THE MINCE MIXTURE
Heat a little oil in a large fry pan over medium heat. Add diced onions and garlic until they start to soften, add mince and cook until brown. Then add tomato paste and chopped tomatoes in juice and season to taste. Turn down the heat to simmer for 10 minutes.
TO MAKE THE WHITE SAUCE
Melt the butter in a small saucepan. Add the flour and whisk for 1 minute. Remove from heat and whisk in the milk. Return the saucepan to heat and stir until the sauce thickens. Season to taste with salt and pepper and ½ cup of the grated cheese. Stir until the cheese melts. Set aside.
TO ASSEMBLE THE LASAGNE
Lay a wrap in the bottom of a baking dish then layer 1/3 of the mince mixture, a few spinach leaves and 1/4 of the white sauce. Lay a wrap on top and repeat with the two remaining layers. Top with the last wrap and then the remaining white sauce and grated cheese.
BAKE
For approximately 30 minutes or until cheese on the top is melted and golden. Finish with a few basil leaves and serve with a side salad or coleslaw.
Tips and tricks
Use different flavours of wraps for colourful layers.
Try adding other vegetables like mushrooms or carrots.
Try making this lasagne in a round baking tin so the wraps can be placed in un-trimmed.
