LASAGNE BOLOGNESE WITH SPINACH

                                 

I LOVE LASAGNE IN ALL VARIATIONS BUT THIS IS MY FAVORITE ONE. MY BOYFRIEND AND ME OFTEN COOK THIS LASAGNE FOR BANDCATERING AND THE PEOPLE ALWAYS LOVE IT. HOPE YOU LIKE IT TOO. =)

INGREDIENTS FOR THE BOLOGNESE SAUCE:

• 2 x 400g CANS DICED TOMATOES
• 2 TBSP OIL
• 150g COOKED GRANULATED TVP SOY
• 1 DICED LARGE ONION
• 2 CHOPPED CLOVES OF GARLIC
• 2 TBSP TOMATOPASTE
• SALT, PEPPER, OREGANO, PAPRIKA, SUGAR (TO TASTE)

1. HEAT THE OIL IN A LARGE FRYING PAN. ADD THE ONION AND THE GARLIC AND SATE  UNTIL THE ONIONS ARE SOFTENED.
2. ADD IN THE TVP AND LET IT BROWN. 
3. ADD IN TOMATOPASTE, SALT, PEPPER, PAPRIKA AND MIX WELL.
4. ADD THE TOMATOES AND BRING TO THE BOIL.
5. REDUCE HEAT TO LOW. SEASON WITH SALT, PEPPER, OREGANO AND SUGAR.
6. SIMMER, STIRRING OCCASIONALLY,  FOR 30 MINUTES OR UNTIL THE REST OF THE RECIPE IS DONE.

INGREDIENTS FOR THE BECHAMEL SAUCE:

• 500mg SOY MILK
• 50g MARGARINE
• 50g ALL PURPOSE FLOUR
• MUSCAT
• SALT, PEPPER, VEGETABLE STOCK POWDER (TO TASTE)

1.  IN A MEDIUM SAUCEPAN, MELT THE MARGARINE OVER LOW HEAT. 
2. WHEN MARGARINE STARTS TO FOAM, ADD THE FLOUR ALL AT ONCE, MIXING WELL WITH A WOODEN SPOON. COOK OVER LOW HEAT 2 TO 3 MINUTES. LET IT COOL A LITTLE BIT.
3. GIVE THE MILK SLOWLY TO THE MIXTURE AND STIRRING GENTLY WITH A WIRE WHISK AND BRING IT TO BOIL UNTIL SMOOTH AND THICKENED:
4. SEASON WITH SALT, PEPPER, MUSCAT AND ORGANIC VEGETABLE STOCK POWDER

INGREDIENTS FOR THE SPINACH:

• 1kg FROZEN SPINACH
• 1 CHOPPED CLOVE OF GARLIC
• SALT AND PEPPER TO TASTE

• LASAGNA SHEETS

1.  AFTER THAWING THE SPINACH, SAUTE GARLIC AND SPINACH IN A MEDIUM HEAT POT. 
2. SEASON WELL WITH SALT AND PEPPER.

PREHEAT OVEN TO 180°C. PLACE A SMALL AMOUNT OF THE BOLOGNESE SAUCE IN THE BOTTOM OF A LASAGNA PAN. PLACE LASAGNE SHEETS ON TOP OF THE SAUCE AND TOP WITH SPINACH AND BECHAMELSAUCE. REPEAT THIS UNTIL THE PAN IS FILLED. COVER WITH CHEESE (VEGETARIAN) OR BECHAMEL (VEGAN) AND BAKE IT IN THE OVEN FOR ABOUT 30 MINUTES.