There is no meat!!

I love meat - if I had my way, I would eat it 3 times a day. My husband would prefer to eat vegetables and nothing else.....mmmmmmm this could make for food hostilities but in the main we work it out.

Since returning from living in the city during the week there has had to be some "adjustments" made by both of us in terms of the food.

After some discussion (well basically my husband saying he won't eat meat every day and me saying that he should) we compromised - like any good marriage that has lasted more than 25 years.

The result is that we alternate everyday between a meat day and a non meat day - today is non meat day.

Again, if my husband had his way he would just have steam vegetables every night but to be perfectly honest, as a cook, that bores me to tears, so I challenge myself to find a non meat dish that is interesting.

Tonight it is Spinach and Feta Lasagna

There are loads of recipes for spinach and ricotta but I just love the taste of smooth feta so was determined to have this in the recipe somehow.

This recipe, which I have adapted came from allrecipes, however, I changed the layering method, as you do, and some quantities, the recipe below is my adaptation.

Spinach and Feta Lasagna

Ingredients

Filling

250g smooth Feta
250g of cooked silver beet (spinach)
1 capsicum which was roasted and cut into a dice
50g pine nuts slightly toasted
350g reduced fat cottage cheese
1/2 teaspoon of freshly ground nutmeg
pinch salt
good grinding of pepper

Tomato Sauce

1 tablespoon olive oil
1 onion finely diced
2 cloves garlic finely diced
600ml of passata
1 teaspoon bouquet garni
1 teaspoon salt
Good grinding of pepper
1 tablespoon red wine vinegar

150g grated mozzarella
250gms of instant lasagna sheets

To make

1. Saute the onion and Garlic over a low heat (if you are wondering how I got my onion so finely diced I used my Tupperware happy chopper).



Once they are translucent add all the other tomato sauce ingredients and continue to cook until it thickens.



This won't take more than 5 minutes.

Meanwhile:-

Place the cooked spinach, capsicum,pine nuts, nutmeg, salt and pepper into a bowl.



And then add the crumbled smooth feta and cottage cheese and mix well.



Grease a 30cm x 17cm dish or really whatever you have that works for you and grease it with a little butter or margarine.

Then smear just a small amount of tomato sauce on the bottom then a layer of the spinach mixture and then a layer of lasagna sheets and then a layer of tomato sauce



(Did you turn your head to look at the picture?)

And then a layer of spinach and then another layer of lasagna sheets and then a final layer of tomato sauce and spinach mixture.



And then final layer of lasagna sheets and then the rest of the tomato sauce.

Then sprinkle with the cheese



Place into a 180C oven (160C fan forced) for around 30-45 minutes or until the lasagna sheets are cooked.

It will happily stay in a turned off oven for an hour or so or you can take it out and wrap in aluminium foil and it will stay warm for some time.

Not bad for something with no meat in it!!