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Nadine’s scrumptious spinach, bacon and feta lasagne
Ingredients
- 1 onion, chopped
- 1 packet spinach leaves
- 60g margarine (for white sauce)
- 1 packet rindless back bacon, chopped
- 125 ml feta cheese, crumbled
- 150 ml tomato sauce (see recipe below)
- White sauce (see recipe below)
- 400 g lasagne sheets
- 250 g grated cheese
- Salt and pepper
Preparation
White Sauce
Step 1: Melt 60 g margarine.
Step 2: Add 45 ml flour and stir.
Step 3: Add 2 cups of milk gradually, stirring continuously.
Step 4: Continue to stir until thickened and smooth.
Tomato Sauce
Step 1: Heat 50 ml olive oil in a saucepan.
Step 2: Add 2 cloves of crushed garlic and sauté until softened.
Step 3: Add 1 can drained whole peeled tomatoes, 2 tbsp chopped fresh basil, 1 tbsp chopped origano as well as salt and pepper.
Step 4: Simmer gently for 15 minutes, stirring occasionally. Season with salt and pepper.
Step 5: Allow to cool slightly and blend in a food processor until smooth.
Spinach Mixture
Step 1: Steam the spinach leaves and allow to cool.
Step 2: Squeeze out liquid and shred finely.
Step 3: Heat butter in a saucepan and sauté the onion.
Step 4: Add the bacon and fry until cooked.
Step 5: Add the spinach and stir in the feta and season.
Lasagne
Step 1: To assemble the lasagne, spread a layer of tomato sauce onto the bottom of
rectangular ovenproof dish.
Step 2: Cover with a layer of lasagne sheets, then a layer of spinach mixture and then a layer
of tomato sauce.
Step 3: Repeat layering, ending with a layer of tomato sauce.
Step 4: Sprinkle with the grated cheese.
Step 5: Bake at 180 °C for 30 minutes until golden brown.
Step 6: Serve with garlic bread.
