Vegetarian Lasagna - Gwen Lea

250g Lasagne Sheets

1/4 cup grated Parmesan cheese


Spinach Sauce

 10 Spinach Leaves shredded

 300g Sour Cream

 1 Cup grated Tasty Cheese


Tomato Sauce


1 Tblspn Oil

1 Lg Onion chopped

1 Clove Garlic crushed

400g Can Crushed  or diced Tomatoes

310g Can Butter Beans drained

310g Can Red Kidney Beans drained

1 Tblspn Sweet Chilli Sauce


Spread half the spinach sauce over the base of an oven proof dish, spread half the tomato sauce, top with lasagne sheets.  Repeat layering sheets & sprinkle with parmesan.  Bake covered in moderate oven 50 mins or until golden brown.


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