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Three cheese rice lasagna

By admin
03 December 2014

Lentswe Bhengu cooked this recipe on Kasi Kitchen.

400 g bottle                 meatless spaghetti sauce

250 ml (1 cup)             mushrooms, sliced

250 ml (1 cup)             cottage cheese

250 ml (1 cup)             mozzarella cheese, shredded

1                                  egg white

750 ml (3 cups)           cooked Spekko Parboiled Long Grain Rice

30 ml (2 tablespoons) Parmesan cheese, grated

  1. Preheat the oven to 180 degrees Celsius
  2. In a frying pan heat up oil to hot and cook mincemeat for 2-3 minutes and set aside.
  3. In a small bowl, combine spaghetti sauce and mushrooms; set aside. In another bowl, combine the cottage cheese, mozzarella cheese and egg white.
  4. Square baking dish coated with cooking spray, layer a third of the sauce, half of the rice, mincemeat and half of the cottage cheese mixture; repeat layers. Top with the remaining sauce.
  5. Place in the oven for 10-15 minutes or until golden brown and cheese has melted, and heated through. Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.