Hundred of different kinds of vegetarian lasagna exist and most of them are delicious. More delicious than your average veggie lasagna, though, is this one. It is healthy, although not especially low in fat, and popular even with committed carnivores. If you want to keep both meat eaters and vegetarians happy with one meal you could do a lot worse.
Spinach and feta cheese lasagna
You will need:
One packet of feta cheese (200 grams or more), crumbled
A couple of handfuls grated cheddar
A large pot of natural yogurt
Two large tomatoes
A bag of spinach
A box of lasagna sheets, plain or spinach
Cook the spinach in boiling water for a couple of minutes and drain
Mix half the yogurt, the feta cheese, the spinach, the egg and the nutmeg together in a large bowl.
This forms your first two layers. Spoon into a lasagna dish and cover with uncooked sheets, then repeat.
Mix the remaining yogurt with the grated cheddar, the other egg, and garlic, and use for the top layer
Cover with sliced tomatoes, a drizzle of olive oil and a sprinkling of black pepper.
This then goes into the oven at 200 degrees Celsius for 30-45 minutes or until the pasta is soft and the tomatoes browned.
These quantities serve up to four people. The best accompaniments are warmed crusty bread and a fresh tomato salad. As a variation you can replace the spinach with other vegetables. Finely chopped broccoli works very well. The nutty taste of the nutmeg can be enhanced by adding a few chopped nuts or pine nuts to the first layer.
This recipe is proof that vegetarian food does not have to be boring or contain rather tasteless meat substitutes. The natural tastes of vegetables are nice enough in themselves.