4 oz (100 g) cooked spinach, chopped and drained
8 oz (225 g) cottage cheese, drained
1 egg, beaten
salt and freshly ground pepper
8 sheets wholemeal lasagne, partly cooked
2 tbsp (25 g) 1 oz butter
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
1 1/4 cup (1/2 pint) 300 ml fresh milk
2 oz (50 g) Red Leicester, grated
8 oz (225 g) cottage cheese, drained
1 egg, beaten
salt and freshly ground pepper
8 sheets wholemeal lasagne, partly cooked
2 tbsp (25 g) 1 oz butter
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
1 1/4 cup (1/2 pint) 300 ml fresh milk
2 oz (50 g) Red Leicester, grated
method
1. Mix together the spinach, cottage cheese, egg and seasonings. Roll up in the lasagne sheets.
2. Place any remaining mixture on the base of a shallow ovenproof dish, stand the lasagne on this.
3. Place butter, flour and milk in a saucepan, heat stirring until the sauce thickens, boils and is smooth.
4. Remove from the heat and stir in the cheese. Pour around the rolls.
5. Bake at 190°C (375°F) Mark 5 for 20 minutes to heat through.
2. Place any remaining mixture on the base of a shallow ovenproof dish, stand the lasagne on this.
3. Place butter, flour and milk in a saucepan, heat stirring until the sauce thickens, boils and is smooth.
4. Remove from the heat and stir in the cheese. Pour around the rolls.
5. Bake at 190°C (375°F) Mark 5 for 20 minutes to heat through.
serving amount
serves 4
rate this recipe
8.5
out of 10
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