Potato Spinach Lasagna
3 layers of spinach lasagna sheets
2 potatoes- boiled and mashed
1/4 cup refried beans
2-3 mushrooms, chopped
1/4 cup spring onions, chopped
1 fresh tomato, chopped
2 teaspoon olive oil
approx. 50ml- 150ml soy milk
chopped fresh garlic to taste (i like 2 cloves ish)
some basil, oregano,
2 teaspoon tomato paste
1.lightly oil a 23 cm *12cm baking dish.
2. Saute mushrooms in oil and garlic for 2-3 mins, then add spring onions and fresh tomato and continue cooking for 2-3 mins (at med-high temp). Sprinkle with herbs/spices and remove from heat.
2. Mix tomato paste through refried beans to form evenly mixed paste.
3.Layer mush/onion/tomato and then mashed potato layer. Then spinach lasagna sheet. Then spread refried bean mix on top of lasagna sheet and continue with mushroom layer and then mashed potato layer two more times ending with mash potato layer. Dot vegan marg on top and then pour over enough soy milk to cover.
4. Bake in 350deg oven for about 20-30mins.
The potato and bean combination makes this a very filling lasagna.