Recipe

Spanakorizo Lasagna Recipe

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Ingredients

850 ml milk .
12 fresh lasagna sheets .
1 bay leaf .
1 1/2 c basmati rice .
150 g feta, crumbled .
1/2 tsp pepper .
salt .
750 g frozen sliced spinach, thawed & drained but not squeezed .
2 tsps salt .
Sauce Ingredients .
50 g butter .
4 c tomato juice .
2 tbsps parmesan cheese, grated .
400F g sliced tomatoes .
50 g plain flour .
2 large onions, minced .
60 g parmesan cheese, grated .
Spanakorizo Ingredients .
1/2 c water .
pepper .
1/2 tsp dried mint

Directions

Step #1 Preheat oven to 180C (350F).
Step #2 To make the spanakorizo, cook the onion in the water until soft.
Step #3 Add spinach, juice, mint, rice, salt & pepper.
Step #4 Stir briefly, bring to the boil, cover, reduce heat to low & cook for 35 mins or until rice is tender.
Step #5 Remove from heat & keep covered until needed.
Step #6 To make the sauce, place the milk, butter, flour & bay leaf in a pan & season well.
Step #7 Whisk continuously over meium heat until the sauce has thickened & is simmering.
Step #8 Reduce the heat to low & cook for 5 mins.
Step #9 Remove from heat & stir in the the parmesan cheese.
Step #10 To assemble the lasagne, spoon 1/3 of the tomatoes on the bottom of a lasagne dish.
Step #11 follow with a layer of the pasta, half the spanakorizo, 1/2 the crumbled feta, 1/3 tomatoes, 1/3 sauce & another layer of pasta.
Step #12 Repeat.
Step #13 Top with remaining sauce & sprinkle with parmesan.
Step #14 Bake for 50-60 mins until the top is golden.
Enjoy the Spanakorizo Lasagna recipe

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Related Categories

Pasta And Rice / Pasta

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