Ham spinach and rice lasagna
Rice is naturally gluten free. Treat your family to this version of lasagna next time. If you like more meat, increase the ham to 20 slices.
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Loading... Ingredients
- 500 ml (2 cups) Spekko Saman White Rice
- 2 ¼ cups grated white cheddar cheese, grated
- 1 pkg frozen chopped spinach, defrosted nd dried on a dish cloth or paper towel
- 375ml (1½ cups) cottage cheese
- 30ml (2 tbsp) milk
- 2 garlic cloves, minced
- 3 cups tomato pasta sauce
- 10 slices ham
Method
- Preheat the oven to 180°C.
- Cook the rice according to instructions on the pack. Once rice is cooked and still hot, stir in 1/4 cup of grated cheese, remove from the heat and set aside.
- In a separate bowl, mix the spinach with cottage cheese, milk and garlic. Reserve.
- Spoon ¼ cup of pasta sauce into a buttered square baking dish. Gently press half of the rice into the baking dish in an even layer; sprinkle with ½ cup cheese. Spread half of the spinach mixture over the cheese.
- Top with half of the ham slices, overlapping as needed. Spoon half of the remaining sauce over the ham. Repeat the layers, ending with the sauce.
- Bake for 20 minutes. Sprinkle evenly with the remaining cheese and continue to cook until golden. Let stand for 5 minutes before slicing.
- Use cooked chicken loaf or turkey instead of the ham.
From the Spekko kitchen