The Ultimate Best Lasagne!
It’s no secret that Lasagne takes a little effort but in our humble opinion it’s so…
Preparation Time
|
10mins
|
Cooking Time
|
15mins
|
Serves
|
4
|
Bites
|
1
|
8 Beef tomatoes
Low cal spray oil
2 Onions, chopped
3 Garlic cloves, crushed
Pinch of ground cinnamon
240g Wholegrain rice
150ml Water or vegetable stock
1tsp Tomato paste
100g Torn baby spinach leaves, a handful of mint, chopped handful of dill, chopped
120g grated reduced-fat Cheddar Cheese
Preheat the oven to 200°C, gas mark 6. Spray a large oven-proof baking dish with oil. Cut the tops off the tomatoes and reserve to use as ‘lids’. Scoop out the seeds and pulp and set aside for for the filling, lightly spray a frying pan with oil and over a medium heat.
Cook the onions and garlic, stirring occasionally, for 6-8 minutes. Stir in the cinnamon and rice and cook for 2 minutes. Add the water or stock, tomato paste and tomato pulp and seeds. Cook over a low heat for 5 minutes. Stir in the spinach and herbs and cook for 2-3 minutes. Add the cheese and season to taste. Stuff the tomatoes with the rice mixture, leaving a little space at the top as the rice will plump up. Cover with the ‘lids’, place in the baking dish and lightly spray with oil. Bake in the oven for 1-1.5 hours or until the tomatoes are cooked and the rice is tender. Turn off the oven and leave them for 10 minutes before removing. Serve warm or at room temperature with a crisp salad.
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