PACKY PASTA RECIPES

BEAN LASAGNE

Serves 6
1 cup chopped spinach leaves, 3 thin lasagna sheets (10"x6"), 75-100 gm mozzarella cheese or pizza cheese

TOMATO BEAN SAUCE

2-tbsp olive oil or any cooking oil, 1 onion – chopped ; 2 flakes garlic – crushed, 300 gm tomatoes – blanched, skinned & chopped, ¼ cup uncooked rajmah – soaked for 4-5 hours, boiled, drained and pureed, 1 tsp hot chilli sauce, 1 tbsp tomato ketchup, ½ tsp dried oregano or ¼ tsp ajwain

1. To make sauce, heat oil in a large frying pan and cook onions and garlic for 4-5 minutes or until onions are soft. Stir in tomatoes, rajmah, chilli sauce, tomato ketchup and oregano. Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes or until sauce reduces and thickens. Add salt. Remove sauce from heat and set aside.
2. Place ¼ cup water in a saucepan and bring to a boil, add spinach and cook for 1-2 min. on low heat or until spinach wilts. Drain and set aside.
3. Prepare lasagna sheets, according to the size of the baking dish. Drain. Do not overlap the sheets, keep cooked sheets apart.
4. Place one lasagna sheet in the base of a lightly greased, shallow ovenproof dish, then top with 1/3 of the bean sauce and ½ of the spinach. Sprinkle some cheese. Repeat layers, finish with a layer of lasagna sheet and remaining bean sauce.
5. Sprinkle lots of grated cheese on top. Bake at 200° C, for 30 minutes or until lasagna is firm and is golden brown.

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