1 (120g) medium zucchini, sliced thinly lengthways
1 bunch (400g) English spinach, trimmed and washed, chopped coarsely
1 x 250g pkt instant lasagna sheets
1/3 cup (90g) rocket pesto (see recipe below)
1 ¼ cups (150g) grated vegan cheese
fresh basil, for serving
2 tbsp pine nuts, for serving
Heat oil in a medium frying pan over low heat. Add onion, cook 2-3 minutes or until fragrant; add HARVEST GOURMET Incredible Mince and fry. Add oregano and tomatoes; simmer 8-10 minutes.
Meanwhile, in a medium saucepan, combine corn flour and ¼ cup of milk; mix well, add to pan, with remaining milk. Stir over medium heat until sauce thickens; remove from heat. Stir in nutmeg.
Cut the zucchini lengthwise in slices and pan fry or grill with a little oil; set aside. Add the spinach to same pan; cook until just wilted. Allow to drain well and cool.
Preheat the oven to 180 ºC/160°C fan forced. Grease an 8 cup (2L) capacity oven proof dish.
Spread a thin layer of “mince sauce "over base of prepared dish. Top with a layer of lasagna sheets; top with 1/3 the mince mixture, grilled zucchini and 1/3 of the bechamel followed by a layer of lasagna sheets.
Repeat with ½ the remaining mince mixture, wilted spinach, ½ the remaining bechamel and a layer of lasagna sheets.
Top with remain mince mixture, bechamel sauce, pesto and grated cheese.
Bake approx. 40 minutes until tender and golden brown. Garnish with fresh basil and pine nuts, if desired.
75 g rocket leaves
1 tbsp pine nuts
20g parmesan cheese
1/3 cup (60mL) olive oil
1 garlic clove
salt and pepper, to taste
Blend or process all ingredients until just smooth