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EASY BUTTERNUT AND SPINACH LASAGNE

INGREDIENTS

  • 125 g Lasagne sheets
  • 410 g Tin cream style sweet corn
  • 250 ml grated Cheddar cheese
  • 1 KNORR Garlic & Herb Potato Bake
  • 350 ml Milk
  • 250 ml Spinach Leaves
  • 1 Onion
  • 350 g Butternut

METHOD

  1. Peel and thinly slice the butternut and onion.
  2. In a greased, ovenproof dish place a thin layer of butternut.
  3. Top with a thin layer of onion.
  4. Arrange a single layer of pasta sheets on top.
  5. Over the pasta spread a thin layer of sweet corn and place a few spinach leaves over this.
  6. Sprinkle with a layer of grated Cheddar cheese.
  7. Repeat the process using butternut, onion, pasta sheets, sweet corn, spinach and cheese until all is used up.
  8. End with a layer of cheese.
  9. Mix the sachet contents with a little of the milk until smooth.
  10. Stir in the remaining milk.
  11. Pour over the cheese layer.
  12. Allow to stand for about an hour before baking if possible.
  13. Bake in a preheated oven at 180°C for 45 min to 1 hour until vegetables and lasagne are tender.

With Love

Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.