Spinach Lasagna

Lasagna originated in Italy in the early 14^th century and has traditionally been ascribed to the city of Naples.  It can be described as a flat pasta that is stacked with alternated layers of sauces and ingredient such as meats, vegetables and cheese.

Today we would look at the most popular lasagna recipe in my family, Spinach.  I have to say spinach lasagna is probably the only totally vegetarian dish that my boys have no problem eating all by itself and is truly a satisfying complete meal.

Ingredients

1 box Lasagna

2 bundles dasheen bush or spinach (chopped)

4 cloves garlic

1 small onion

2 tablespoons vegetable oil or olive oil

1 cup coconut milk

1 cup tomato paste

1 cup ketchup

2 cups cheddar cheese

1 cup Mexican cheese blend or mozzarella shredded

4 tablespoon Italian seasoning

Salt and black pepper to taste

Directions

Cook noodles according to package directions; drain. 

Meanwhile, in a large sauce pan sauté garlic and onions in about 2 tablespoons of oil for 2 mins.

Add chopped dasheen bush, coconut milk, salt and black pepper, cover and cook for about 30 mins or until the dasheen leaves are tender and totally cooked. 

When the leaves are cooked under a low heat, add tomato paste, ketchup, 2 tablespoons of Italian seasoning and 1 cup of the shredded cheddar cheese.  When the cheese is melted completely, remove from heat.

Preheat oven to 350°. In a greased baking dish place one layer of the pasta then a layer of the spinach mixture and repeat 3 to 4 times according to the height of the dish ensuring that there is a layer of pasta to the top. 

Sprinkle the remaining cup of cheddar cheese and the cup of Mexican or mozzarella, topping with 1 tablespoon of Italian seasoning. 

Bake, covered, 25 minutes then uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Hope you enjoy it as much as my family.