Wok Vegetable Lasagna with Cream Cheese
Boil the lasagne sheets, drain and set aside.
Heat olive oil in the wok and sauté the leek, mushrooms, broccoli, carrots and courgette.
Add the sun-dried tomatoes, sauté. Remove from the wok and set aside.
Sauté the spinach in the wok.
Stir the cream cheese into the spinach.
Make the lasagna starting with a thin layer of the cheese mixture, followed by a layer of sauteed vegetables and a sheet of pasta.
Repeat the layering until you finish with a layer of the cheese mixture.
Sprinkle with grated cheese.
Place in the oven and bake for 30 minutes at 180ºC.
- 8 sheets of lasagne
- 1 leek, thinly sliced
- 200g shiitake mushrooms, sliced
- 200g broccoli
- 2 carrots, thinly sliced
- 1 courgette
- 4 sun-dried tomatoes
- 300g fresh spinach
- 400ml cream cheese
- Grated cheese
- 2 tbsp olive oil