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Morgenster Lourens River Valley
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Cheese and Spinach Lasagne
What you will need:
Morgenster Extra Virgin Olive Oil
1 onion, chopped
2 cloves of garlic, crushed
1 stick of celery, finely diced
1 carrot, finely diced
400g can of chopped tomatoes
30ml tomato paste
750g frozen creamed spinach, thawed
250g thick cream cheese
60ml grated Parmesan cheese
salt and pepper
6-8 lasagne sheets
How to prepare:
Heat the oil in a saucepan and fry the onion, garlic, celery and carrot.
Cook gently for 5 minutes.
Add the tomatoes and tomato paste.
Simmer until vegetables are soft and sauce has slightly thickened.
Combine the spinach and cream cheese and mix until smooth.
Stir in 45ml of the Parmesan cheese and season well.
Place a layer of lasagne sheets on the base of an oven proof dish.
Add half the tomato mixture, then half the spinach mixture.
Add another layer of lasagne sheets and top with remaining tomato sauce then spinach mixture.
Sprinkle with the remaining Parmesan cheese.
Bake at 180°C for 30 minutes until golden brown. Stand for 10 minutes before serving.
Recipe supplied by The Star, Angela Day.
to download the recipe in pdf format.
P.O. Box 1616, Somerset West, 7129, South Africa
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