Herby vegetable lasagne

This budget-friendly dinner serves 6-8 people for just $18.

Ingredients

400 g	Spinach, or silverbeet, trimmed
2	Small carrots, grated
500 g	Low-fat cottage cheese
1	Large egg
1 ¼ cups	Grated tasty cheese
4 Tbsp	Grated parmesan cheese
525 g	Tomato basil pesto sauce, or similar (Main)
½ tsp	Fennel seeds
½ tsp	Chilli flakes
6	Oven-ready lasagne sheets (Main)

Directions

1. Preheat the oven 180°C.
2. Steam the spinach, until wilted. Cool a little then squeeze out the water. Finely chop then squeeze again. Combine with the grated carrots.
3. Beat the cottage cheese until fairly smooth. Fold in the spinach and carrots. Stir in the egg, grated cheese and half the parmesan. Set aside.
4. Combine the pasta sauce with the fennel seeds and chilli flakes. Spread 3-4 tablespoons over the base of a 20cm square oven-proof pan. Top with a layer of pasta. Spread with 1/3 of the cheese and vegetable mixture and top with a 1/3 of the pasta sauce. Repeat making three layers, ending with the pasta sauce. Top with the remaining parmesan.
5. Tent the dish with foil ensuring it does not touch the cheese on top. Crimp it around the edges of the pan. Bake for 1 hour. Uncover for the last 10 minutes of cooking.
6. Remove from oven. Stand to set for 10 minutes before cutting. Great garnished with fresh herbs.