You might be wondering what makes this lasagne a cheat? What you can’t see is that it’s taken half the time — no need to make a béchamel sauce and no layering up bolognese with sheets of lasagne. Just make a quick and rich marinara sauce to pour over your broken pasta sheets then finish with a creamy cheese and spinach topping. Pop in the oven for half an hour and enjoy!
1/2 a jar of sun-dried tomatoes
4 cloves of garlic - 2 sliced 2 peeled
2 x 400g tins of Plum tomatoes
120g fresh spinach - around half a packet
250g dried lasagne sheets - roughly cracked into thirds
170g (1 small tub) DF cream cheese
50g grated DF cheese
1 tsp ground nutmeg
Salt and pepper
- Preheat the oven to 180C and start making the sauce. Pour the sun-dried tomatoes into a large saucepan over a high heat and let the oil get hot before adding your sliced garlic. Turn down the heat to medium and let the garlic gently fry for a minute until fragrant and starting to brown.
- Tip in the plum tomatoes, season then blitz with a hand held blender until smooth. Leave to simmer whilst prepping the rest.
- Boil the spinach with the garlic cloves and remove once wilted. Using the same water add your lasagne sheets and simmer for 10 minutes or until the sheets are tender. Stir occasionally to stop them sticking together.
- Meanwhile, chop the spinach and garlic together then mix together in a bowl with the cream cheese, grated cheese, ground nutmeg, and season to taste with salt & pepper.
- Drain your lasagne sheets and pour them into in a large baking dish followed by your sauce. Mix and tear apart any sheets that may have stuck to together. Dollop the spinach and cheese mix over the top and swirl around a bit.
- Cover with tinfoil and bake for 20 minutes, remove the tinfoil and let it crisp up around the edges for the remaining 10 minutes. Serve with a green salad and light vinaigrette.
Discover more delicious vegan recipes here, and discover Emma Harrel here