Prepare: 35 minutes to 40 minutes
Cook: 55 minutes to 1 hour
750g vegetables (spinach, silverbeet etc)
200g roasted macadamias, roughly chopped
400g can chopped tomatoes
Mushrooms sliced
pack lasagne sheets
250g ricotta or cream cheese
1 1/2 cups white sauce
75g cheddar, grated
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Heat the oil in a large frying pan and fry the more coarse vegetables for 5 minutes.
Add the mushrooms and macadamias, tomatoes and 100ml water and cook for a further 5 minutes. Add spinach and silverbeet. Season.
2. Place a little vegetable mix in a large serving dish about 30x20cm in size. Add 1/3 of the white sauce, and a little of the ricotta. Place a layer of the lasagne sheets on top.
Spoon over half the remaining vegetable mix and top with a layer of sauce, ricotta, and lasagne. Repeat.
Add the remaining vegetable mix.
3. Spread the remaing white sauce over the lasagne. Sprinkle with cheese and bake for 30 minutes or until golden and bubbling.