Made With

Instructions

1. Heat the oven to 190C/375F/gas mark 5. Heat the oil in a medium pan, add the onion and cook gently for 4-5 minutes until golden. Add the garlic and cook 1 minute. Spoon half of the onion into a bowl, then add the canned tomatoes and dried herbs to the pan and simmer for 5 minutes
2. 4servings60minutes Equipment Medium saucepan Medium mixing bowl Ingredients 340g can Green Giant Sweet Corn, drained 1 tbsp olive oil 1 large onion, finely chopped 2 garlic cloves, finely chopped 400g can chopped tomatoes 1 tsp dried oregano or basil 400g frozen chopped spinach, thawed 200g light cream cheese 125g grated mozzarella cheese 4-5 sheets quick cook lasagna (approx 125g) Easy to Make Vegetarian Lasagne A brilliant way to get children to eat their veggies and a really exciting version of a well known classic. Instructions Heat the oven to 190C/375F/gas mark 5. Heat the oil in a medium pan, add the onion and cook gently for 4-5 minutes until golden. Add the garlic and cook 1 minute. Spoon half of the onion into a bowl, then add the canned tomatoes and dried herbs to the pan and simmer for 5 minutes Put the spinach into a large sieve and press with a wooden spoon to squeeze out as much water as possible then put into the bowl with the onion, soft cheese and drained sweet corn, mix well and season.
3. Spoon a third of this mixture into a shallow ovenproof dish approx 20cm square. Add a layer of pasta followed by another layer of spinach, a third of the tomato sauce, pasta, spinach, tomato, pasta and finally tomato sauce. Scatter over the mozzarella cheese and bake in the oven for 30-35 minutes until browned on top.

Tip: You can use cream cheese with garlic and herbs if wished.