With red lintels and spinach. Serves: 4 Prep and cook: About 50 minutes.
200g fresh lasagne noodles (dried works too)
1 Tbs olive oil or rapeseed oil
1 brown onion
2 cloves garlic
100g dried red lintels
2 jarred roasted red (sweet) peppers
400g crushed tomatoes
200g frozen spinach (fresh works too)
1 vegetable stock cube
1 Tbs dried basil
1 tsp salt
Freshly ground black pepper
300g fresh mozzarella
50g grated cheese
Mince onion and garlic. Slice the roasted peppers in thin strips. Thaw frozen spinach (rinse, stem and roughly chop fresh). Heat oil in a deep frying pan. Sauté onion and garlic until onion is transparent.
Add the sliced peppers and sauté for a minute or two. Add the dried lintels and stir. Add crushed tomatoes, crumbled stock cube and water. Add basil. Salt and pepper to taste. Simmer on low heat for about 10 minutes. Squeeze water from frozen spinach or pat fresh spinach dry, and add to sauce. Let simmer for a couple of minutes. Salt and pepper to taste. If the sauce is too thick, add a little water.
Slice the mozzarella thinly. Grease the Omnia Pan, then spread some of the sauce on the bottom, followed by a layer of lasagne noodles. Add sauce, then mozzarella and lasagne noodles in layers, Ending with sauce. Sprinkle with grated cheese.
Bake on medium heat for 20-25 minutes. Add 15 minutes if using dry lasagne noodles.
Serve with a fresh tomato salad.