Iftar recipe to try at home: Vegetable Lasagna

Serves: 6-8
INGREDIENTS
Lasagna ..........1 pack (approx 12 sheets)
Carrot, julienned......................... 350gms
Mozzarella cheese, grated.....200gms
Spinach Mixture
Onion, diced.......................................... 1
Garlic, minced.............. ...................2 cloves
Frozen chopped spinach......... 800gms
Ricotta cheese .............................. 500gms
Oil............................................................. 2tbsp
Salt........................................................ to taste
Cheese Sauce
Butter............................................ ..... 100gms
Plain white flour................ 1/2 cup (8 tbsp)
Milk........................................................... 1 litre
Cheddar, grated........................... 200gms
Salt....................................................... to taste
Extra milk if needed
METHOD
Preheat oven to 175°C / 350°F
Spinach mixture
Defrost spinach and squeeze out water with your hands
Fry onion and garlic on medium heat until the onions are translucent.
Turn off the heat and add spinach, ricotta and salt.
Cheese sauce
Melt butter and add flour and whisk until fully incorporated.
Add milk in small quantities, whisking until it thickens and lumps have disappeared.
Remove from heat, add grated cheddar cheese and mix until melted.
Assembly
Spread 1/4 cup spinach mixture on the bottom of your casserole dish (ideally 8 x 11 inches). Place lasagna sheets on top.
Layer spinach mixture, julienned carrots and cheese sauce until the last layer is the cheese mixture.
Sprinkle grated mozzarella generously on top.
Bake for 40-45 minutes. Make sure the cheese on top browns but does not burn.
Let it cool for 20-30 minutes before serving so the lasagna sets.
Recipe courtesy: Jen Sahi. Follow her food journey on www.dubaifooddiaries.com and on Instagram @dxbfooddiaries
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