Saagwala Lasagne

Serves 6

Ingredients:

• 60g olive oil

• 2 sliced eggplants

• 1 leek, thinly sliced

• 6 field mushrooms, sliced

• 500g cottage cheese

• 400g Barker’s Professional Spinach Saagwala Meal Sauce, heated

• 400g cooked lasagne sheets, drained

Method:

1. Heat the olive oil in a frypan.

2. Add the eggplant and lightly fry on both sides until golden.

3. Remove the eggplant, add a little more oil and cook the leek for 2 minutes.

4. Add the mushrooms and cook for a further minute.

5. In a greased earthenware dish, lay down sheets of lasagne trimmed to the shape of the dish.

6. Spoon a thin layer of Barker’s Professional Spinach Saagwala Meal Sauce, followed by a layer of eggplant, leek, mushroom and a spooned layer of cottage cheese.

7. Repeat this sequence until three-quarters of the dish is full.

8. Spoon over the sauce.

9. Place into a pre-heated 185°C oven and bake for 30 minutes.

10. Serve and garnish with fresh mint leaves.

HANDY HINT:

Instead of using lasagne sheets, spiral up and down the dish layers with cooked egg noodles, keeping them close and compact as you go.

This Recipe Uses: