Saagwala Lasagne
Serves 6
Ingredients:
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60g olive oil
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2 sliced eggplants
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1 leek, thinly sliced
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6 field mushrooms, sliced
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500g cottage cheese
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400g Barker’s Professional Spinach Saagwala Meal Sauce, heated
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400g cooked lasagne sheets, drained
Method:
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Heat the olive oil in a frypan.
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Add the eggplant and lightly fry on both sides until golden.
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Remove the eggplant, add a little more oil and cook the leek for 2 minutes.
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Add the mushrooms and cook for a further minute.
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In a greased earthenware dish, lay down sheets of lasagne trimmed to the shape of the dish.
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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.
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Repeat this sequence until three-quarters of the dish is full.
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Spoon over the sauce.
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Place into a pre-heated 185°C oven and bake for 30 minutes.
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Serve and garnish with fresh mint leaves.
