Spinach is a popular vegetable in the Mediterranean countries, try this easy baked vegetable dish.
Spinach & Vegetable Lasagne - Vegetarian no -pasta lasagne
Spinach espinacas or spinach beet alcelgas is a common sight in the vegetable gardens of the Mediterranean countries, full of goodness it’s one of the stars of springtime. Eat it fresh from the garden in salads or turn it into this delicious Lasaña de espinacas.
This is an easy to prepare quick supper dish bursting with veggies and cheese which takes around 20 minutes to prepare and thirty minutes cooking time.
Spinach & Vegetable Lasagne
Ingredients – for 4 people
For the filling
- 100g chopped onion
- 500g peeled pumpkin
- 200g tomato frito or 75g tomato puree + 1 cup of water
- 200g red pepper
- 100ml olive oil
- 25g flour
- 10g fresh chopped basil
- 10g chopped oregano
- Runcula leaves for garnish, fried slightly
- salt
For the topping
- 350g spinach
- 400g ricotta cheese
- 125g mozzarella
- 10 chopped parsley
Method
- Using a cheese slicer cut the pumpkin into thin rectangles, putting them, once cut into a bowl or pan of salt for 10 minutes. Rinse and dry the slices well.
- Wipe the mushrooms clean and cut them into strips. Wash the pepper; remove the seeds and inner white pith and cut into tiny cubes.
- Peel the onion and chop in very finely, heat the olive oil in a frying pan and cook the onion until it’s soft and transparent, but not browning.
- Add the peppers and mushrooms to the onion, and cook for a further 10 minutes, season with salt, add the basil and oregano. Stir well and add the flour cooking and stirring for a minute or two then add the tomato, stir well and set aside.
- Wash the spinach, removing any tough stems, and cook it in a saucepan until the water has all evaporated. Drain it well and leave it to cool down.
- Once the spinach is cool chop it up finely on a chopping board and mix in the ricotta cheese and the chopped parsley the set aside.
- Choose an oven-proof baking dish and put a thin layer of tomato, mushroom and pepper mixture on the bottom, followed by a layer of pumpkin and another layer of the tomato mixture.
- Continue alternating these layers until it is all used up then spread all the spinach and cheese mix over the top.
- Sprinkle the mozzarella all over the top of the dish and bake in a pre-heated oven for 20 minutes at 200C.
Serve it with -
Serve with a crisp salad and some fresh crusty bread for a super healthy supper dish.
The copyright of the article Spinach & Vegetable Bake in Mediterranean Cuisine is owned by Rachel L. Webb. Permission to republish Spinach & Vegetable Bake in print or online must be granted by the author in writing.
