Spinach and mushroom lasagne
Nutrition Facts
each servingIngredients
all 18 types- 800g tin chopped tomatoes
- 1 tbsp tomato puree
- 2 cloves garlic, crushed
- 1 heaped tsp dried oregano
- 1 tsp olive oil
- 1 onion, finely chopped
- 1 large red pepper, finely chopped
- 250g mushrooms, thinly sliced
- 2 tsp plain flour
- 250ml skimmed milk
- 300g frozen spinach (150g when defrosted and drained)
- 100g extra-light cream cheese
- 1 tsp Dijon mustard
- good pinch black pepper
- 250g pack wholemeal lasagne
- 2-3 fresh tomatoes, thinly sliced
- 30g Cheddar
- 6 fresh, torn basil leaves, to garnish
Directions
5 steps in totalPreheat the oven to 180°C/gas 4. Blend together the tomatoes, tomato puree, garlic and oregano to make a tomato sauce, then set aside.
Heat the oil in a pan and add the onion. Cook for 2–3 minutes, add the red pepper and cook a further 2–3 minutes. Add the mushrooms, cook for 2 minutes then gradually stir in the flour to coat the vegetables.
Gradually, stir in the milk until it starts to thicken, add the spinach and stir for 1 minute then stir in the cream cheese, mustard and black pepper.
To an ovenproof dish add a little of the tomato sauce then top with a layer of lasagne. Now add a layer of the mushroom, spinach and cheese mix and repeat until you end with a layer of tomato sauce then top with the thinly sliced tomatoes.
Sprinkle with Cheddar and bake for 30–35 minutes. Scatter with fresh basil to serve.
