Dalton's Spinach and Cottage Cheese Lasagne

Ingredients:
250g fresh spinach leaves or 250g pack of frozen spinach
300g cottage cheese
1 large egg
1/4 tsp nutmeg, freshly grated (or ground)
1 spring onion, finely chopped
Salt and pepper
1/2 butternut pumpkin
1 red capsicum
1 zucchini
1 eggplant (or whatever vegetables conducive to roasting you have on hand)

Parmesan cheese

Mozzarella cheese

1 x pack of dried lasagne sheets

1 x jar of Leggos Napoletana sauce

Basil leaves for serving (optional)

Method:

1. Preheat oven to 180 degrees or 170 degrees fan-forced.

2. Slice pumpkin, eggplant and zucchini in thick strips, sprinkle with olive oil, salt and pepper and roast for roughly 40 minutes or until soft. Set aside. Grill capsicum or cook directly on gas burner until skin is charred black all over. Put into a bowl and wrap tightly with clingfilm. Leave until cool and peel off skin and discard skin. Slice into thick strips. Set aside.

3. Place spinach in a large bowl in microwave and cook for 90 seconds until soft. Place spinach in a sieve and squeeze to drain moisture.

4. Mix cottage cheese, egg, spring onion, spinach and nutmeg, salt and pepper in large bowl.

5. Grease a 30cm x 25cm square dish and splash a few generous dollops of sauce on the base to help the bottom layer of lasagne sheets cook. Then place your first layer of lasagne sheets.

6. For the first layer of filling, add half the roasted vegetables, a few dollops of sauce and a sprinkle of parmesan.

7. Place a second layer of lasagne sheets. Place the entire batch of spinach and cheese mixture and finish with a few dollops of sauce and a sprinkle of parmesan.

8. Place a third layer of lasagne sheets and add the remaining vegetables, a few dollops of sauce and a sprinkle of parmesan.

9. Add the top layer of lasagne sheets and finish with remaining sauce and sprinkle of parmesan. 

10. Bake the lasagne for 40minutes. Start the first half covered in alfoil and halfway through the cooking process, remove the foil, add a generous sprinkle of mozzarella cheese ontop and cook until golden.

11. Once cooked, turn off the oven and leave the lasagne to rest in the closed oven for 10minutes to ensure it is soft and perfectly cooked.

***Head over to Francesca's blog to find the original recipe: https://bit.ly/2RwOYnj***