Spinach lasagne

Ingredients

• 2 Onions
• 1 Bunch fresh spinach (15 leafs)
• 30 ml Pea flour
• 20 ml Dried dill
• 1 tsp ground black pepper
• ½ tsp Crushed dry red chilly
• 250 g Cream cheese
• ½ Cup Brown lentils
• 1 tin Chopped Italian Tomatoes 400g
• 1 tsp Ground bayleafs
• 3 cloves
• 1 tsp Garum masala
• 2 tsp Mild yellow curry
• 2 tsp BBQ spice
• 30 ml Pea flour
• 250 g Cheddar cheese

Method

• Blanch shredded spinach and set aside.
• Cook brown lentils soft and set aside.
• Fry 1 chopped onion in a little oil together with chilly and black pepper until onion is glassy.
• Add the pea flour and stir in.
• Add the cream cheese and dill. Remove from heat.
• In a food processor with the pulse function make the spinach fine but not a pulp.
• Add spinach to pot and mix well. Set aside.
• In another pot fry 1 chopped onion in a little oil together with cloves, bayleafs, until onion start to brown.
• Add the garum masala, yellow curry, BBQ spice and pea flour.
• Fry and stir until mixed.
• Add tomato and the juice.
• Add 1 cup water.
• Simmer until sauce is thick.
• In a 18 x 24 cm oven prove dish, layer lasagne sheets with lentils and then layers of spinach filling. Allow to stand for 1 hour.
• Sprinkle with grated cheese.
• Bake at ºc for 30 minutes.Allow to set for 10 minutes before serving.

Serve 5 portions