Spinach and feta lasagne is a fantastic alternative to the classic meat variety. Perfect served with a crisp salad and some warm crusty bread …
Preparation time: 60 minutes
160 g feta cheese
200 g tomatoes
500 g fresh spinach
4 tbsp rapeseed oil
550 ml soy milk
250 ml vegetable stock
½ tsp chilli oil
4-5 tsp cornflour
8 tbsp cold water
200 g fresh green lasagne sheets
1 Grate the feta cheese roughly on a cheese grater. Cut the tomatoes into 0.5 cm slices.
2 Wash the spinach and remove the stalks. Peel the onion and chop finely.
3 Heat a frying pan, add the oil and sweat the onion until transparent. Add the spinach and cook for 2-3 minutes. Season with salt and pepper.
4 Bring soy milk, vegetable stock and chilli oil to the boil. Mix the cornflour with the cold water, add to the liquid and cook for about 1 minute until it thickens.
5 Assemble the lasagne in a 15 × 22 cm gratin dish: 200 g sauce; a layer of pasta; half of the spinach and half of the feta cheese; a layer of pasta; 300 g sauce, the remaining spinach and the tomato slices; a layer of pasta, followed by the remaining sauce and feta cheese.
6 Prick the lasagne a few times with a sharp knife (this prevents the lasagne from inflating while cooking). Bake in a preheated oven at 180 º C for 25-30 minutes.
This recipe was taken from Tibits at Home recipe book
Tibits is the hugely popular group of Swiss-based, family-run vegetarian restaurants, and the flagship UK restaurant was recently nominated for London’s best vegetarian restaurant award. Now, due to popular demand, Tibits have brought out their first collection of recipes in English. Tibits: Stylish Vegetarian Cuisine is split into four sections according to the seasons, this sumptuous cookbook contains 50 recipes that will delight Tibits fans and newcomers alike. 80% of the recipes are vegan, and many cater to those on gluten-free and nut-free diets.
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