Spinach and Fetta Lasagne ~ Fodmap friendly

Ingredients:

• 1 large bunch spinach and silver beet.
• 1 bunch spring onion tops or chives.
• 4 whole eggs.
• 1 cup crumbled fetta cheese.
• 1 cup grated Mozzarella.
• 1 packet gluten free lasagna sheets.
• 1 table spoon good quality garlic infused olive oil.
• salt and pepper to taste.
• a pinch of sweet paprika.

Ingredients for white sauce

• half a cup of corn flour, make sure that it is made from maize and not wheat.
• 1 litre of lactose free milk.
• 1 table spoon Nuttelex.
• 1 table spoon french mustard (un seeded)
• a pinch of sweet paprika.

Method:

Stage one

• Put the garlic oil in a heavy base sauce pan and place on the hob ready for use.
• pull the spinach and silver beet leaves from the stems and tear into smaller pieces, wash and set aside.
• wash the stems and set aside separately.
• wash the onion tops and chives and chop into 1-2 centimetre lengths.
• heat the oil in saucepan, add the chives and onion tops and allow them to sweat, stirring occasionally.
• quickly chop the stems of the spinach and sliver beet and place in the pan with the chives and onion tops, grind a small amount of sea salt and black pepper over the top, turn the heat down, stir and place the lid on the pan, saute for 5 mins.
• add the torn leaves to the pan and simmer very slowly in it’s own juices.

Stage two

• turn on the oven and pre-heat to 180 degrees C.
• while the oven is heating and the spinach is cooking make a white sauce ( see recipe for white sauce).

Stage three

• once the spinach has cooled, add the crumbled fetta and the eggs and stir well
• in a lightly oiled large baking dish add a small amount of the milk, (lactose free)  just to cover the bottom.
• place a layer of the lasagna sheets on top of the milk.
• spread a thin layer  of cooled mixture on the pasta sheets.
• continue to build alternate layers of pasta sheets and the spinach mixture until you have three layers of mixture, and four layers of pasta (including the base layer) reserve a small amount of liquid from the mixture to brush over the top layer of pasta sheets
• pour the white sauce over the top.
• top with mozzarella.
• sprinkle with sweet paprika.

Stage four

• bake in the pre heated oven for 45 mins or until the pasta is soft and the topping is golden brown.
• allow to cool for 10 mins before serving.

Serves 6

Suggested side dishes

Baked potatoes cooked with a dusting of fresh herbs and freshly ground sea salt with black pepper and a drizzle of good quality olive oil.

Fresh garden salad.