Spinach and Pesto Lasagne
This recipe is theoretically gluten-free, but only if you make your own pesto, and check to make sure the corn enchilladas do not contain secret wheat, as many often do. It is only vegan if you use a vegan cheese, or skip the cheese all together (it is not strictly necessary to include it for deliciousness).
half a cup of tomato soup
3 tablespoons tomato paste
half of one red capsicum
2 cloves garlic
one bushel of spinach
about a half a cup of pine nut and basil pesto (bought or made, both work)
Dice onion and garlic as small as possible. Dice tomatoes quite small. Brown onions and garlic; add two thirds of the tomatoes, then the tomato paste and herbs. Then add the tomato soup, then the rest of the tomato. Add a small amount of red wine, just a dash or two.
Dice the capsicum and add, same with mushrooms a few minutes later. Simmer uncovered until cooked through.
Wash and drain spinach, then shred but not too fine.
Spread a small amount of the tomato mixture into the tray, enough to cover the base. Layer enchiladas so they cover the entire base (you will have to break them). Then layer half the pesto (spread it onto the enchiladas) and half the spinach. Enchiladas again, then pesto, spinach, a little of the tomato mixture. Final layer of enchiladas, rest of the tomato mixture, and cheese to cover as desired.
Bake for 20 minutes at 190C.
Serve hot. Be careful though, because it will be a little liquidy. It serves four, though you'll want a side, garlic bread or a salad or similar.
It is such a delicious recipe that the first time I made it, Davyd sat there and said, I do not mean to be melodramatic but this may be the best thing you have ever cooked. I think that he was being melodramatic, but it was delicious all the same.