Lovely Lasagne

I recently harvested my first lot of home grown veggies, and this luscious english spinach was one of the first I pulled from the ground.

The leaves were so huge I decided  to use them as a layer in a lasagne, as a replacement for pasta sheets. I tend to think pasta is a waste of space, so would much rather boost the veggie count in a dish than fill it with gluten! 


Recipe:
Meat sauce:
500g grass fed mince beef
1 jar organic tomato passata
200ml stock, plus extra water
1 onion
2 cloves garlic
1 Tbs chopped fresh rosemary
extra veggies/herbs to your taste
Brown mince with onion and garlic. I have found that if I cook it all together (instead of browning the onion an garlic first), the meat absorbs all the delicious flavours and is much tastier. Add in any extra veggies, stock and passata and cook until thickens. 
White sauce:
500g organic quark cheese
1 cup organic full cream milk
a few shakes nutmeg
Place cheese, milk and nutmeg into food processor and blend until smooth.
Layer the lasagne:
Lay down spinach leaves first, follow with meat sauce, 
then white sauce. I added in a sneaky layer of mashed pumpkin for a touch of sweetness.
Repeat layer once or twice more. Sprinkle the top with grated parmesan if you wish, and bake until browned on top.
Yummmmmmm!
(oops - we ate it before I could take a photo of the finished product!)
Nat x